Bean Soup

Source: Henriette Schønberg Erken, Kogebog for sparsommelige husmødre, 1905, s. 52 (falt i det fri)

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How to make it

1
The beans are put in cold water overnight. Put on the fire together with the 3 l. of water; this cooks until the beans are tender, about 2 hours; the salt is added.
2
The margarine is browned, the flour is stirred in, thinned with the bean broth; brought to a good boil, vinegar and cloves added. — Stir the soup often.
3
N.B. It is good to be able to cook a few pork rinds, a roasting bone, or the like along in the pot. Or you can also add a little meat stock, if you have some.
4
White bean soup is made in the same way.
5
Grey pea soup is also good and cheap food.

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Margarin

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Fra1905 Modernisert

Til1905 Modernisert

1905 (korrekturlest, s. 52) → Modernisert~27% av teksten endretfjernetlagt til

~~Bønnesuppe 0.25~~ 0,25 l brune ~~bønner,~~ bønner (200 gr.). 75 gr ~~margarin,~~ margarin. 1 dcl ~~hvedemel,~~ hvedemel (50 gr.). 2 theskeer ~~eddike,~~ eddike. 1 spiseske ~~salt, 0.25~~ salt (strøgen). 0,25 theske ~~nellik,~~ nellik (kan ogsaa sløifes). 3 l ~~vand~~ vand. Bønnerne lægges i koldt vand natten over. Sættes over ilden tilligemed de 3 l. vand; dette koger, til bønnerne er møre, ca. 2 timer; tilsættes ~~saltet.~~ saltet.. Margarinen brunes, irøres melet, spædes med bønnesoddet; gives et godt opkog, tilsættes eddike og nellik. — Rør ofte i ~~suppen.~~ suppen.. NB. Godt er det at kunne koge nogle fleskesvorer, et stegeben eller lignende med i gryden. Eller ogsaa kan man tilsætte lidt kjødkraft, om man ~~har.~~ har.. Hvid bønnesuppe laves paa samme ~~maade.~~ maade.. Graaertesuppe er ogsaa god og billig mad.

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