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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 10
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Black Bean Soup Elsie Soak over night 1 pt Beans in water throw off that water then put in 2 1/2 qt water Boil the beans to a Jelly & rub them through a sieve - if not water enough for the soup add some boiling water - a piece of Beef & mutton with about 1/4 Lb lean salt Pork - boil well Keep skimming then take out the meat & if the soup is all water, rub together a little flour & butter and stir in - season well with pepper & salt - 1/4 teaspoon ground mace & half the quantity of cloves - some force meat balls 3 or 4 hard boiled eggs - (a peck of clams if you wish) 1/2 teacup wine as it is served.
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Black Bean Soup Elsie Soak over night 1 pt Beans in water throw off that water then put in 2 1/2 qt water Boil the beans to a Jelly & rub them through a sieve - if not water enough for the soup add some boiling water - a piece of Beef & mutton with about 1/4 Lb lean salt Pork - boil well Keep skimming then take out the meat & if the soup is all water, rub together a little flour & butter and stir in - season well with pepper & salt - 1/4 teaspoon ground mace & half the quantity of cloves - some force meat balls 3 or 4 hard boiled eggs - (a peck of clams if you wish) 1/2 teacup wine as it is served.
Szathmary Culinary Manuscripts and Cookbooks
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