Bean Salad

Name: Bean Salad
Ingredients: two quarts cold water; Remove string beans from can; Mix with French Dressing; finely chopped parsley; garnish with “hard boiled” eggs

From What to Have for Dinner, 1905

Presented as published in 1905. 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

78Calories

6 gProtein

1 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories78 kcal

Protein6.3 g

Carbohydrates0.6 g

Fiber0 g

Sugars0.6 g

Total Fat5.3 g

Saturated Fat1.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.7 g

Cholesterol187 mg

Sodium138 mg

Potassium63 mg

Calcium82 mg

Iron0.6 mg

Magnesium24 mg

Phosphorus86 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A75 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0 mg

Folate22 mcg

Choline147 mg

Caffeine0 mg

Water1928 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 44. The excerpt below is the record exactly as published.

BEAN SALAD. Remove string beans from can, put in strainer and pour over two quarts cold water. Drain and let stand exposed to the air fifteen minutes. Mix with French Dressing, arrange in salad bowl, sprinkle with finely chopped parsley and garnish with “hard boiled” eggs

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