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Lunch
Baked Bean Soup
A turn-of-the-century lunch recipe featuring cold baked beans, with the original instructions and source page intact.
LunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
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What you’ll need
Ingredients
- 3 cups cold baked beans
- 3 pints water
- 2 slices onion
- 2 stalks celery
- 1½ cups stewed and strained tomatoes
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon Chili sauce
- Salt
- Pepper
Make it happen
Directions
- 1
Put beans, water, onion, and celery in saucepan; bring to boiling-point and simmer thirty minutes. Rub through a sieve, add tomato, and Chili sauce, season to taste with salt and pepper, and bind with the butter and flour cooked together. Serve with Crisp Crackers.
Nutrition pending
No invented nutrition numbers.
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