Bean Sprouts Salad
From Most for your money cookbook, 1938
Bean sprouts are nutritious and can be grown easily at home.
Presented as published in 1938. 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 Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 79. The excerpt below is the record exactly as published.
navy beans is that sometimes they're adulterated with peb- bles, which are hard on the teeth, so a mess of beans should be looked over carefully, and since they come in all colors, try black, red, blue or spotted beans for a change. Some Southern varieties are swell, like whippoorwills or "lady peas," for Southerners can't really tell the difference between peas and beans, and that's all to the good — if you're buying beans. Beans, Lima. The two common kinds are tiny limas, called but- ter beans, and the big ones known in the trade as the "potato type." Both are excellent when tender, and as they're usually sold shelled it's easy to tell whether or not the skins are fresh by prick- ing one with the fingernail. If it pops open it's okay, but if your nail only leaves a dent, that means the bean is old, tough and tasteless. Bean Sprouts. Spread navy beans on any absorbent piece of cloth in a big flat pan, keep in a warm spot, covered with water and another cloth until the sprouts shoot up. These make a succulent, crunchy salad, or cook them in the juice from a can of pineapple
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