Bean Salad

Ingredients

• young beans
• salt
• pepper
• vinegar
• olive oil or melted butter
• finely-chopped onion

Method

1. 1

   String beans, break into half-inch pieces, wash, and cook in salt water.

2. 2

   Drain, add onion, pepper, salt, and vinegar; when cool, add olive oil or melted butter.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 499. The excerpt below is the record exactly as published.

BEAN SALAD. String young beans, break into half-inch pieces (or leave whole), wash and cook soft in salt water ; drain well, add finely-chopped onion, pep- per, salt and vinegar ; when cool add olive oil or melted butter. The onions may be omitted. COLD SLAW. Slice on a cutter as fine as possible and dress simply with salt, vine- gar, and plenty of olive oil, mixing thoroughly. This should be dressed at the table when ready to serve. The olive oil may be left out and sugar used in its place. CREAM SLAW. One large cabbage cut very fine, pint vinegar, pint sweet cream, half cup sugar, teaspoonful flour, two eggs and a piece of butter the size of a walnut ; put vinegar, sugar and butter in a saucepan and let boil ; stir eggs, cream and flour, previously well mixed, into the vinegar, boil thoroughly and throw over the cabbage, previously sprinkled with one tablespoonful of salt, one of black pepper

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