Windsor Beans

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

dressing

the seed ↝ Hyacinth-beans, immature seeds, raw [Vegetables and Vegetable Products]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a drop of vinegar ↝ Vinegar [Mustard and other condiments]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

alternative dressing

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sack
sugar ↝ Sugar, NFS [Sugars and honey]
a little powder of cinnamon ↝ Sugar, cinnamon [Sugars and honey]

Instructions (6)

Take the seed, boil them till they are tender.
Blanch them.
Fry them in clarified butter.
Melt butter, with a drop of vinegar, and pour over them.
Stew them with salt, pepper, and nutmeg.

Alternative preparation

Eat them with butter, sack, sugar, and a little powder of cinnamon.

Original Text

To dress Windsor Beans.
TAKE the seed, boil them till they are tender; then blanch
them, and fry them in clarified butter. Melt butter, with a drop
of vinegar, and pour over them. Stew them with salt, pepper,
and nutmeg.
Or you may eat them with butter, sack, sugar, and a little
powder of cinnamon.

Notes

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