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Old-Fashioned Bean Soup

The following recipe was transcribed ver batim from 

The Daily Picayune

New Orleans, Orleans Parish, Louisiana

January 16, 1912

Put in [to] soak overnight one pint of white beans. Next day put on to boil a piece of lean beef, a soup bone with a bit of meat on it is best, and a piece of fat pork about three inches square. Turn in the beans, water and all. Put in a little pepper and salt and and a bit of sliced onion. Cook at least four hours. At the proper time, so as to be thoroughly cooked at serving time, put in a few carrots, potatoes and sliced turnips. Old-fashioned, but delicious.

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