DocMcStuffin@lemmy.world to Vintage Recipes - Archiving nostalgic recipes from cookbooks, handwritten notes, advertisements, etc@lemmy.world · 1 year agoThe Cookbook of the United States Navy [1945]maritime.orgexternal-linkmessage-square6fedilinkarrow-up17arrow-down11file-text
arrow-up16arrow-down1external-linkThe Cookbook of the United States Navy [1945]maritime.orgDocMcStuffin@lemmy.world to Vintage Recipes - Archiving nostalgic recipes from cookbooks, handwritten notes, advertisements, etc@lemmy.world · 1 year agomessage-square6fedilinkfile-text
Ever wanted to make 2 gallons of bbq sauce? Or 50 lbs of Macaroni and Corn Au Gratin with Bacon? Now you can!
minus-squareStillPaisleyCatlinkfedilinkarrow-up1·1 year agoChecked out the (navy) bean soup. Only 5 lbs of beans?
minus-squareDocMcStuffin@lemmy.worldOPlinkfedilinkarrow-up2·1 year agoThey use dry beans. So they’ll bulk up 2 to 3 times their sizes after soaking. Anyway that looks more like a side dish rather than a main course.
minus-squareStillPaisleyCatlinkfedilinkarrow-up1·1 year agoUnderstood it was dry beans, but for the volume of soup and flour-fat roux to thicken, seems like a fairly thin soup. 1 pound dry beans is about 2 cups, typically around 4-5 cups rehydrated and cooked. When I make a large pot of soup for our family I would use about half that in beans.
Checked out the (navy) bean soup. Only 5 lbs of beans?
They use dry beans. So they’ll bulk up 2 to 3 times their sizes after soaking.
Anyway that looks more like a side dish rather than a main course.
Understood it was dry beans, but for the volume of soup and flour-fat roux to thicken, seems like a fairly thin soup.
1 pound dry beans is about 2 cups, typically around 4-5 cups rehydrated and cooked.
When I make a large pot of soup for our family I would use about half that in beans.