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Puree of Bean Soup

A puree made from navy beans, onion, milk, butter, salt, and pepper.

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 1 ingredients
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Puree of Bean Soup

Ingredients

Directions

  1. Cook the beans with the onion until tender.

  2. Strain the beans, add milk, butter, and seasoning, boil, and serve.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. 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. See the original page.

Explore the science

What each ingredient does

Milk
Adds liquid and richness, giving the soup a smooth, creamy body.

“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.

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