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Stewed Beans in Bean Sauce

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 1 ingredients
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Stewed Beans in Bean Sauce

Ingredients

Directions

  1. Mash a few of the stewed beans, add cream, or milk and butter with the water from the beans, more salt if necessary; blend well, pour over remainder of beans, heat. Serve on toast or as preferred.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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.

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