Recipe: Carrot Soup

  •  1 pint haricot beans.
  •  5 pints water.
  •  2 ounces butter.
  •  1 ounce salt.
  •  6 large carrots.
  •  2 large onions.
  •  1 small head of celery.
  •  1 teaspoon peppercorns.

Dissolve the butter in a large Saucepan. Slice the vegetables, and place them in the Saucepan together with the water and peppercorns, and simmer for one hour. Add salt, and simmer for another hour and a half. Strain.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)