A quart of young broad bean pods, one inch long
Some ham
A little butter
Three tablespoonfuls good stock

"Take a quart of young broad bean pods, about two inches long, cut them in half and put them in cold water. Then cook them in a sauce-pan with two quarts of boiling water. Drain, and again put them in cold water. Mince some ham and fry it with a little butter in a sauce-pan, throw your beans in, toss, and heat them for ten minutes. Add three tablespoonfuls good stock before serving up 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.

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