One small onion
Four or five sage leaves
Butter
A quart of young shelled broad beans
Water
Strained juice of six tomatoes (or some tomato conserve)
Salt and pepper

"Chop up one small onion and four or five sage leaves, and fry brown in butter. Put in a quart of young shelled broad beans, cover them with boiling water and stew over a very slow fire for twenty minutes, add the strained juice of six tomatoes (or some tomato conserve), with salt and pepper to taste. Add boiling water whenever necessary, and stir often, to prevent the beans from sticking to the sauce-pan. Stew

for twenty or twenty-five minutes, and serve very hot."

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

Back to main list