Beans

Ingredients

• 1 quart beans
• 1 tablespoon Crisco
• 1 yolk 1 egg
• 1 tablespoon finely chopped parsley
• 1 saltspoon black pepper
• 2 teaspoons lemon juice

Method

1. 1

   Boil beans until tender, salting them well when half cooked.

2. 2

   Beat Crisco to a cream, beat in egg yolk, parsley, black pepper, and lemon juice; stir into beans carefully and serve.

Nutrition per serving

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 113. The excerpt below is the record exactly as published.

Beans in Cream Tomato Salad Pineapple Bisque Coffee *Baked Trout—Clean brook trout, season with salt, black pepper, and paprika. Lay in Criscoed baking pan, dredge with flour, sprinkle with chop- ped parsley and bits of Crisco, pour over little vinegar and water, and bake in hot oven until done, basting often with Crisco. Garnish with pars- ley, and serve hot with cream sauce. June 17 Brunoise Soup Porterhouse Steak Olives Stuffed Potatoes *Beans Belgian Salad Compote of Cherries Coffee *Beans—Boil 1 quart beans until tender, salting them well when half cooked. Beat 1 tablespoon Crisco to a cream, beat in yolk 1 egg, 1 table- spoon finely chopped parsley, 1 salt- spoon black pepper, and 2 teaspoons lemon juice

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