A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Put two quarts of dried white beans to soak the night before you make the soup, which should be put on as early in the day as possible. The coarse pieces of beef will do fine for this soup.
Preserved exactly as written in the original source
Put two quarts of dried white beans to soak the night before you make the soup, which should be put on as early in the day as possible
Take two pounds of the lean of fresh beef—the coarse pieces will do
Cut them up and put them into your soup-pot with the bones belonging to them (which should be broken in pieces), and a pound of lean bacon, cut very small
If you have the remains of a piece of beef or mutton add that also
Modern guidance to help you succeed with this vintage recipe
Soaking beans overnight hydrates them evenly and begins breaking down complex sugars that cause digestive discomfort, while also reducing cooking time by up to 25%. The combination of beef bones, fresh meat, and bacon creates a layered umami-rich broth through the slow extraction of collagen, gelatin, and glutamates. Breaking bones into pieces exposes more marrow and surface area, releasing minerals and flavor compounds into the liquid. The long, slow cooking process allows proteins and connective tissue to transform into silky gelatin that gives the soup body and a satisfying mouthfeel.
The soup can be made up to 4 days ahead. In fact, the flavor improves after a day in the refrigerator as the beans continue to absorb the rich broth. Store in an airtight container in the refrigerator. Any fat will solidify on top and can be easily removed before reheating. The soup can also be frozen for up to 3 months in freezer-safe containers.
Store cooled soup in airtight containers in the refrigerator for up to 5 days. The soup will thicken considerably as it sits; thin with water or broth when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Avoid rapid boiling during reheating as it can cause beans to break down and become mushy. For frozen soup, thaw overnight in the refrigerator before reheating.
AI-generated tips from Chef Cecil's culinary database
The soup can be made up to 4 days ahead. In fact, the flavor improves after a day in the refrigerator as the beans continue to absorb the rich broth. Store in an airtight container in the refrigerator. Any fat will solidify on top and can be easily removed before reheating. The soup can also be frozen for up to 3 months in freezer-safe containers.
Store cooled soup in airtight containers in the refrigerator for up to 5 days. The soup will thicken considerably as it sits; thin with water or broth when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Avoid rapid boiling during reheating as it can cause beans to break down and become mushy. For frozen soup, thaw overnight in the refrigerator before reheating.
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