(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)

• 1 pint black beans.
• 2 quarts cold water.
• 1 small onion.
• 2 stalks celery, or
• 1/4 teaspoon celery salt.
• 1/2 tablespoon salt.
• 1/8 teaspoon pepper.
• 1/4 teaspoon mustard.
• Few grains cayenne.
• 3 tablespoons butter.
• 1 1/2 tablespoons flour.
• 2 hard boiled eggs.
• 1 lemon.

Soak beans over night; in the morning drain and add cold water.

Slice onion, and cook five minutes with half the butter, adding to beans, with celery stalks broken in pieces.

Simmer three or four hours, or until beans are soft; add more water as water boils away.

Rub through a sieve, reheat to the boiling point, and add salt, pepper, mustard, and cayenne well mixed.

Bind with remaining butter and flour cooked together.

Cut eggs in thin slices, and lemon in thin slices, removing seeds.

Put in tureen, and strain the soup over them.



  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages