Boiled Broad or Windsor Beans

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
6.0 – 7.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
for serving
accompaniment
Instructions (7)
  1. Shell the beans.
  2. Put the shelled beans into boiling water, salted in the proportion of 1 heaped tablespoonful of salt to each 1/2 gallon of water.
  3. Let them boil rapidly until tender.
  4. Drain them well in a colander.
  5. Dish the beans.
  6. Serve with a tureen of parsley and butter separately.
  7. If beans are very old and used as a garnish to a ham, their skins should be removed.
Original Text
BOILED BROAD OR WINDSOR BEANS. 1092. INGREDIENTS.—To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; beans. [Illustration: BROAD BEAN.] Mode.—This is a favourite vegetable with many persons, but to be nice, should be young and freshly gathered. After shelling the beans, put them into boiling water, salted in the above proportion, and let them boil rapidly until tender. Drain them well in a colander; dish, and serve with them separately a tureen of parsley and butter. Boiled bacon should always accompany this vegetable, but the beans should be cooked separately. It is usually served with the beans laid round, and the parsley and butter in a tureen. Beans also make an excellent garnish to a ham, and when used for this purpose, if very old, should have their skins removed. Time.—Very young beans, 15 minutes; when of a moderate size, 20 to 25 minutes, or longer. Average cost, unshelled, 6d. per peck. Sufficient.—Allow one peck for 6 or 7 persons. Seasonable in July and August. NUTRITIVE PROPERTIES OF THE BEAN.—The produce of beans in meal is, like that of peas, more in proportion to the grain than in any of the cereal grasses. A bushel of beans is supposed to yield fourteen pounds more of flour than a bushel of oats; and a bushel of peas eighteen pounds more, or, according to some, twenty pounds. A thousand parts of bean flour were found by Sir II. Davy to yield 570 parts of nutritive matter, of which 426 were mucilage or starch, 103 gluten, and 41 extract, or matter rendered insoluble during the process.
Notes
—