Black Bean Soup

Mrs. Morris Addison

One pint of black Mexican beans, put them in five pints of water (without soaking), boil about five hours. Pass beans and liquid through a sieve, half an hour before serving; do it thoroughly, that it may be thick enough. Put it back into the pot with salt, pepper, bunch of thyme, onions, a quarter of lemon cut in thin slices, and a tablespoonful of butter. Have two eggs, boiled hard, cut up in your tureen, and a wineglass of good wine. Pour soup on it and give it a stir.

From page 10 of the 1904 edition.

Original page from the book