Bean Salad

Ingredients

• 2 lbs. of green or yellow beans
• % cup of bouillon
• 3 qts. of water
• 2 tbsps. of salt
• % cup of fine oil
• % cup of vinegar
• 1 tbsp. of finely chopped parsley
• % tsp. of finely chopped onion
• Salt to taste
• Pepper

Method

1. 1

   The beans are strung, broken into 3 pieces, cooked until tender in boiling water, drained and mixed with oil, vinegar, bouillon, parsley, onion, salt and pepper.

2. 2

   This salad must be prepared a few hours before serving and should be kept covered until served.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 101. The excerpt below is the record exactly as published.

BEAN SALAD. Quantity for 6 Persons. 2 lbs. of yellow string beans 1 tsp. of grated onion 3 qts. of water 1 pinch of salt 1 tbsp. of salt Pepper ^, cup of oil 1 tbsp. of chopped parsley or Yi cup of vinegar chives Preparation: The beans are strung, broken into pieces, boiled until tender in salt water, drained, and while still warm, mixed with oil, vinegar, salt, pepper, onion and parsley. It must not be too dry. No. 23— ROOT CELERY OR CELERIAC SALAD. Quantity for 6 Persons. 2 large celery-roots 6 tbsps. of vinegar 3 qts. of water 1 pinch of salt 1 tbsp. of salt Pepper 5 tbsps. of oil % Pt- of cold bouillon Preparation: The celery is washed well, cooked until tender in 3 qts. of water, peeled, sliced and while still luke- warm, mixed with vinegar, oil, salt, pepper, bouillon, then covered and left standing for 1 hour before serving, i^ cup of sugar may be mixed with it. No. 24^ROOT CELERY SALAD MIXED WITH PO- TATO SALAD WITH MAYONNAISE DRESSING. Quantity for 6 Persons. 1% lbs. of potatoes V2 tsp. of mustard 1 celery-root % tsp. of pepper 4 yolks of eggs Salt to taste 1 cup of cream 1 tsp. of sugar % cup of vinegar Preparation : The potatoes and celery are cleaned, cooked until tender, peeled and sliced thin. Yolks of eggs, cream, vinegar, mustard, pepper, salt and sugar are mixed well and cooked in double boiler until thick, stirring constantly. This dressing is mixed with warm potatoes and celery. No. 25— CELERY SALAD WITH MAYONNAISE DRESSING. Quantity for 6 Persons. 2 large celery-roots Vz portion of mayonnaise dressing Preparation : The celery is prepared according to No. 23. One-half of the portion of mayonnaise dressing is made ac- cording to No. 24 and mixed with the celery. —214— No. 26— BEAN SALAD. Quantity for 6 Persons. 2 lbs. of green or yellow beans % cup of bouillon 3 qts. of water 1 tbsp. of finely chopped parsley 2 tbsps. of salt % tsp. of finely chopped onion % cup of fine oil

Cook this with the app: pantry check, scaling, and the assistant.