Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts of cold water
- two onions
- two beads of garlic
Directions
product of the vegetable kingdom so nutritious, holding its own, in this respect, as it well can, even against the beef and mutton of the animal kingdom."
This is a very strong statement, coming as it does from so high an authority, and vegetarians would do well to bear it in mfnd when discussing the subject of vegetarianism with those wlio differ from them. Sir Henry proceeds as follows: — " The haricot ranks just above lentils, which have been so much praised of late, and rightly, the haricot being to most palates more agreeable. By most stomachs, too, haricots are more easily digested than meat is ; and, consuming weight for weight, the eater feels lighter and less oppressed, as a rule, after the leguminous dish, while the comparative cost is very greatly in favour of the latter."
To boil haricot beans proceed as follows. We refer, of course, to the dried white haricot beans, the best of which are those known as Soissons. The beans should be soaked in cold water overnight, and in the morning any that may be found floating on the top of the water should be thrown away. Suppose the quantity be a quart ; place these in a saucepan with two quarts of cold water, slightly salted. As soon as the water comes to the boil, move it so that the beans will only simmer gently ; they must then continue simmering till they are tender. This generally takes about three hours, and if the water is hard, it is advisable to put in a tiny piece of soda. This is the simple way of cooking beans usually re- commended in cookery-books when they are served up with a dish of meat, such as a leg of mutton a la Bretonne, where the beans are served in some rich brown gravy containing fat. In vegetarian cookery, of course, we must proceed entirely differently, and there are various ways in which this nourishing dish can be served, as savoury and as appetising, and indeed more so, than if we had assistance from the slaughter-house. We will now proceed to give a few instances.
In the first place, it will greatly assist the flavour of the beans if we boil with them one or two onions and a dessert- spoonful of savoury herbs. Supposing, however, we have them boiled plain. Take a large dry crust of bread and rub the outside well over with one or two beads of garlic. Place this crust of bread with the beans after they have been strained