Cheese And Bean Loaf, 1930 – A Vintage Recipe Test

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Cheese And Bean Loaf, 1930 – A Vintage Recipe Test

by RetroRuth | Mar 2, 2018 | BeansMain Dishes | 13 comments

Happy Friday! Who wants some beans? Some beans in the shape of a loaf?


This is Cheese and Bean Loaf!AUTHORRetroRuthRATING

From Success In Seasonings, Lea & Perrins, 1930

Tested Recipe!


 1 pound can kidney beans

 ½ pound American cheese

 1 medium-sized onionchopped

 1 tbsp butter

 1 cup dry bread crumbs or Panko

 2 eggs

 1 tsp salt

 1 tbsp Worcestershire Sauce


Drain all the liquid from the beans. Pulse cheese and beans in a food processor until they are chopped into small pieces, but not until they are mush.


Cook the chopped onion in the butter until soft. Add to the cheese and bean mixture in a bowl. After the onions have cooled slightly, add the rest of the ingredients and mix them together well.


Mold into a roll or loaf, or pack into a loaf pan. Brush with melted butter and sprinkle or roll in more breadcrumbs


Bake at 375 degrees for 25 minutes or until well browned and the cheese has melted. Serve with your choice of sauce.

CATEGORYLentMain DishMeatlessSeason & HolidayCOOKING METHODBakeTAGS#americancheese#breadcrumbs#butter#egg#kidneybeans#onion#panko#worcestershiresauce

This recipe is from a recipe book put out by Lea & Perrins (yes, the ones that make Worcestershire sauce) called Success in Seasonings which was published in 1930. 



And a big ole chunk of Tom’s favorite, American cheese. (He actually hates it.)


Here is the cheese and beans after a run through the food processor. I wanted to leave it a bit chunky to mimic being put through a grinder vs. being processed. (Note to self: You need to buy a flipping vintage grinder.)


Doused with a heaping helping of Worcestershire sauce. Interesting side note: This recipe represents the last of my (large) bottle of Worcestershire sauce. I never thought I’d see the day when I went through a bottle before it expired. I guess when you cook vintage, you use a lot of the sauce.


Here it is in a big, gooey log. I ended up using Panko for the bread crumbs, since the recipe didn’t specify dry or fresh breadcrumbs. Since there isn’t any liquid I was kind of worried that the Panko would be too dry, but I’m glad I went with it. The two eggs made this thing really gooey. If I would have baked it right away, I would have just packed it into a loaf pan and washed my hands of it, but since I made this earlier in the day I was able to roll it up in some parchment paper and put it in the fridge. Because I really, really wanted to make a fancy roll out of this thing.




Well then.

So it spread out quite a bit, but this actually ended up looking really good. And it smelled good, too.


The lens got a little steamed up, but you can still see the texture.


“I know this taste.”

“Well, yeah. It’s American cheese.”

“No, not that. This tastes like something that you eat during a break on an endurance race. Like a mega power bar.”

“So, like it has a lot of calories?”

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