A quart of white haricot beans
Water
Three ounces of butter
A little salt and pepper

"Put a quart of white haricot beans into tepid water for the night. Dry, and put them into cold water, and boil for about an hour over a slow fire ; dry them again, put them into boiling water, and boil for nearly an hour. Mash, and pass them through a sieve, place them in a sauce-pan with three ounces of butter, a little salt and pepper, stir well together, and boil them again for ten minutes. Serve up 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.

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