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Lunch
String Bean Soup
A turn-of-the-century lunch recipe featuring white stock i, ii, or iii, 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.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 4 cups White Stock I, II, or III
- 2 quarts string beans
- 2 cups scalded milk
- ¼ cup flour
- ¼ cup butter
- Salt and pepper
Make it happen
Directions
- 1
Cook beans until soft in boiling salted water to cover; drain, and rub through sieve. Add pulp to White Stock, then milk; bind, and season with salt and pepper. Garnish with Fritter Beans.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.