welcome friends it is Sunday morning so we're going to do another recipe from
depression-era cookbooks and today we're going to do one out of this five roses
guide to good cooking this was published in 1932 by the five roses flower company
now this recipe book has a mix of different types of recipes and the first
edition was printed in 1913 and I've got a couple of this one 1932 and I've got a
couple of other versions here one from 1967 and one from 1959 that's in French
so this was published in both official languages and as you look at them
through the years the recipes change and definitely for this one depression-era
the recipes were different than before or after and so this one has a recipe
for something called economy bean soup and that's what we're gonna be making
today and strangely it doesn't really have any flour in it so as much as I
wanted to sell flour they also kind of wanted to sell their brand so in this
bowl I have beans that I have soaked overnight tells you to use dry beans
soak them overnight and then drain them if I was making this today I would use
canned beans I find that canned beans today are better than dry beans more
consistently good the quality is more consistent in canned beans and dried
beans next in is a can of diced tomatoes and put that in nope losing some beans
where did those come from and then it says to add enough water to cover so
let's see put that on now it says to cook the beans to a mush
I'm gonna hold back a little bit I'm not gonna cook it to a mush
I'm just gonna cook until the beans have softened and are cooked through okay I'm
gonna say the beans are pretty much cooked so I'm gonna move on to the next
section which is to brown off some onions and celery in fact it doesn't
even say to brown them off it just says to fry them too I guess to soften them
so in goes some butter into this frying pan and we'll get that melted and goes
and the onions now just stir and fry until they're softened okay we're
looking good so I'm gonna put the onion and celery mixture in with the beans and
tomatoes stir that in now it doesn't tell me when to put the salt in so I'm
gonna put that in now and Wurster sauce okay now it says to cook it ten minutes
more and then pass it through a sieve and I imagine passing it through a sieve
is all about making a nice smooth soup I'm looking at this and thinking this is
just this is perfect just the way it is for me I don't want a nice smooth soup
so if I was if I was not following the recipe I would just leave it the way it
is I'm gonna sort of follow the recipe because I still have to eat the soup and
instead of passing it through a sieve I'm gonna use a potato masher you could
fully cheat and use an immersion blender so I'm just gonna mash some of these
beans down hey Jules so what do you have for us today it smells good
this is economy bean soup okay that makes sense bean soup economy just a
little bit we'll just have a taste cuz we've got okay so today this is the
steam Tomatoes I see celery yeah it's pretty basic it's you know it's an
economy soup there's nothing I think the craziest thing is the Wurster sauce
that's pretty good it's very tasty right like that um it's funny though because
of course it's it's a soup and yet it's not very soupy no it's very from more
chili like it is it is closer to a chili or skin texture and yeah yes it does say
if it's too thick thin it out and if it's too thin put it in a little bit of
flour to thicken it but this is I like this consistency to me this is this is a
very filling loose a hearty hearty yes yes um and I think the only thing I
would change would be maybe add some bacon there's something about beans and
bacon bean and bacon soup I love being in bacon soup yeah but it doesn't need
it I like it just as it is yeah it doesn't need it I would just do it cuz
that's my flavor preference so economy bean soup in the five roses cookbook but
it is not in the later editions are the French or the English later editions huh
so I think that is one that was gone me and ya know yeah I think that was one
that was put in just for that that depression-era
let's put in something that's a little bit more alrighty these other soups in
there actually Monday soup Monday soup shows up in both of those and I think
it's kind of interesting because that just that is a reused type thing
whatever you've got left over from Sunday you make it on Monday make it on
Monday into a soup so I think that's pretty cool and of course split pea soup
Canadian classic yeah it has to be in every cookbook so thanks for stopping by
see you again soon okay