55. Peas, Beans, and Haricots

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Soup base
Instructions (7)
  1. Peas, beans, and haricots are valuable articles of food.
  2. They differ greatly from grain in containing a less amount of starch and fat, and a much larger quantity of albumenoid matter, which so closely resembles the caseine of curd of milk that cheese can be made of it.
  3. From their very dry and hard nature they require good cooking to render them easily digestible, and even when well cooked they do not agree with all persons.
  4. Peas are often used in the green state.
  5. Dried peas are chiefly used in making soup, and in this form they furnish a very economical dish for strong healthy persons from the quantity of albumenoid substance they contain, the addition of animal food is scarcely required; the liquor, however, in which meat has been boiled or stewed may be used with advantage.
  6. Pea-soup may also be made exceedingly savoury without meat, by previously frying the vegetables, the celery, carrots, onions, or leeks in dripping, with a little flour, until of a brown colour, and then adding them to the soup.
  7. The quality of peas varies very much; some are good boilers, others even after long continued boiling, do not soften so as to be fit for use.
Original Text
55. Peas, Beans, and Haricots are valuable articles of food. They differ greatly from grain in containing a less amount of starch and fat, and a much larger quantity of albumenoid matter, which so closely resembles the caseine of curd of milk that cheese can be made of it. From their very dry and hard nature they require good cooking to render them easily digestible, and even when well cooked they do not agree with all persons. Peas.—These are often used in the green state. Dried peas are chiefly used in making soup, and in this form they furnish a very economical dish for strong healthy persons from the quantity of albumenoid substance they contain, the addition of animal food is scarcely required; the liquor, however, in which meat has been boiled or stewed may be used with advantage. Pea-soup may also be made exceedingly savoury without meat, by previously frying the vegetables, the celery, carrots, onions, or leeks in dripping, with a little flour, until of a brown colour, and then adding them to the soup. The quality of peas varies very much; some are good boilers, others even after long continued boiling, do not soften so as
Notes
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