LUXEMBOURG BEAN SOUP

Name: LUXEMBOURG BEAN SOUP
Ingredients: 1 bay leaf; 1 small peeled clove garlic; 1/4 tsp. peppercorns; 4 sprigs parsley; 1/4 tsp. marjoram; 1/8 tsp. pepper; a few cloves; [cut off]; 2 cubed potatoes; 2 Tbsp. salt; a little more pepper to taste; 2 Tbsp. (or more) vinegar to taste

Marilyn Sherry

Ingredients

1 bay leaf
1 small peeled clove garlic
1/4 tsp. peppercorns
4 sprigs parsley
1/4 tsp. marjoram
1/8 tsp. pepper
a few cloves
[cut off]
2 cubed potatoes
2 Tbsp. salt
a little more pepper to taste
2 Tbsp. (or more) vinegar to taste

Method

Put 1 pound Great Northern beans up in cold water. Soak overnight; saves cooking time. Add a sliced onion. Form a cheesecloth bag and put into it:
Fry 2 slices bacon (cut up) and remove to bowl for later addition to soup. Add several large spoons of flour to the drippings in the frypan until the bacon fat is rather well absorbed. Fry this flour and fat roux until quite brown. (It will be medium-dark brown which is necessary for the proper flavor of the soup.) Add some liquid from the soup to make a gravy. Add this to the soup.
Note: Liquid evaporates from soup when cooking beans. Have at least 6 inches of water over soaked beans before cooking them. Adjust seasonings before serving by adding amount of salt and vinegar you prefer.

Note from the transcription

Recipe opens with a method paragraph followed by the cheesecloth-bag ingredient list; page carries the printed line "(Continued on Page 12)". Continuation of a recipe begun on the preceding page; the running title and the earlier ingredient lines are above the top edge of the frame and are cut off. The credit line prints "(My Grandma's Recipe)" under the contributor's name.

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Photograph of printed page 11 of Butter 'n Love Recipes — The text above is transcribed as printed, including the book’s own misspellings.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U11, from the Misc: Loose Books photographic survey, frames image00740–image00906. Presented to a "Dave Anderson" — the flyleaf inscription reads "DEC. 2-82? TO DAVE ANDERSON HAPPY COOKING" over a signature that is not legible — and found among Darrell Anderson's loose books; the record does not claim the two names are the same man. No archival box label was photographed. Digitised, transcribed, index cross-checked and quantity-audited on 24 August 2026. The images here are web-sized derivatives at 1400 px on the long edge; the preservation masters are untouched in the archive. One frame, image00842, is a pixel-identical retake of image00841 and is kept in the page list as evidence of the retake, with its two recipes counted once. The book's own eight-page index was transcribed separately and used as an external checklist: 309 index entries against the transcribed corpus. 260 matched directly, 24 did not and were each re-opened against the photograph, and 7 of those turned out to be present under a title the index page had clipped. 17 recipes are genuinely absent — printed in the book, but sitting in the unexposed or out-of-frame part of a bad photograph; they are listed in the bundle's RESCAN-REPORT.md and would be recovered by re-shooting 11 frames. Separately, a 25-recipe sample was re-read field by field: 181 ingredient lines compared, 149 of them carrying an explicit quantity, all 149 correct, none invented.

Rights. Fundcraft Publishing supplied the covers, dividers and printed reference pages; the recipes were contributed by members of the Marvista P.T.S.A. In United States law a recipe's bare list of ingredients is generally not copyrightable, but the compilation and the printed matter around it are. The more pressing issue here is not copyright: 48 recipes are credited to children by name, 19 of them with a school grade. Those children are adults now. Every name is transcribed as printed and each grade is stored in the recipe's contributor_role field, so a credit can be filtered or suppressed without touching the transcription. Treat all 81 names as personal data, not decoration; a page will be taken down on request.

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Butter 'n Love Recipes·Recipes

Ingredients

Method

Note from the transcription

Butter 'n Love RecipesRecipes