Skip to main content
Main

Small Windsor Beans

A preserved bean dish made by boiling young Windsor beans with sweet savory in sealed bottles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Small Windsor Beans

Ingredients

Directions

Prepare and fill

  1. Shell the beans and place them in bottles immediately to prevent browning.

  2. Fill the bottles and add the sweet savory.

Cook and cool

  1. Cork the bottles tightly and boil them in a bain-marie for 1 hour.

  2. After boiling, place the bottles in cold spring water for 1 hour.

Seal and store

  1. Seal the bottles and store them as usual.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Windsor beans
Make up the main body of the preserve and set its texture after cooking.
Sweet savory
Adds a mild, peppery aroma to the beans.

The step that matters

Shell the beans and bottle them immediately. Once shelled, beans are exposed to air, and enzymes in the cut surfaces cause browning. Getting them into the bottles straight away limits discolouration before cooking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More windsor beans recipes

Boiled 6 See all 19 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes