Vintage Recipes - Archiving nostalgic recipes from cookbooks, handwritten notes, advertisements, etc
A community for sharing favorite vintage and nostalgic recipes from years past. The goal of this community is to preserve our favorite dishes and share them with the world so that they don't go extinct just because they're not in the culinary zeitgeist.
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Understood it was dry beans, but for the volume of soup and flour-fat roux to thicken, seems like a fairly thin soup.
1 pound dry beans is about 2 cups, typically around 4-5 cups rehydrated and cooked.
When I make a large pot of soup for our family I would use about half that in beans.
Yeah. I see it as a side dish, and not looking that great of one. It's basically just beans, a little onion, and ham stock for the aromatics. This is one of those recipes where I would make modifications to. Adding tomatoes helps, but that's slightly acidic and will increase cook time with their current steps.
From the notes, it sounds like the flour is there to try and keep the beans suspended in the soup. It's not really much of a roux because there's no fat. Raw flour to a soup is kinda eiw. It can be done, but I tend to use corn starch as a thickener.