Mediterraneansidevegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bean Salad
From The century cook book, 1894
Serves 3
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 50. The excerpt below is the record exactly as published.
Bean Salad. String young beans, cut into inch lengths and boil in salt and water until tender, drain well, and to a quart of beans, add a chopped onion; take three tablespoon- fuls of vinegar, two of salad oil, or melted butter, salt and pepper to taste
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