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Bean Salad
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
Nutrition per serving
388Calories
3 gProtein
11 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories388 kcal
Protein2.6 g
Carbohydrates11 g
Fiber4.4 g
Sugars4.8 g
Total Fat39 g
Saturated Fat3.1 g
Monounsaturated Fat29 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol0 mg
Sodium51 mg
Potassium223 mg
Calcium71 mg
Iron1.6 mg
Magnesium26 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A67 mcg
Vitamin E14 mg
Vitamin K165 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate51 mcg
Choline23 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 332. The excerpt below is the record exactly as published.
BEAN SALAD. Cook a quart of string beans, after having stringed and cut the ends off, in boiling water, well salted. When tender, take them out with the skimmer and put them into cold water. Drain them from this water thoroughly so they will be nearly dry. Place them in a salad dish, chop parsley, onion, and chervil over them, pour in some French dressing and it is ready for the table. Phebe Metcalf. BEAN SALAD. Soak a quart of beans three hours and boil them till tender, changing the water before boiling. When drained and thoroughly cold, chop some raw onion, olives and parsley and put them all in a salad bowl. Use six spoons of salad oil to two of vinegar
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