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Beans, French (a la Maitre d'Hotel)
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two persons. Time: 8 minutes.
Presented as published in 1892. 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
283Calories
5 gProtein
18 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories283 kcal
Protein4.5 g
Carbohydrates18 g
Fiber7.3 g
Sugars8.3 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol61 mg
Sodium5.4 mg
Potassium341 mg
Calcium107 mg
Iron1.5 mg
Magnesium42 mg
Phosphorus73 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A266 mcg
Vitamin E1.7 mg
Vitamin K111 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate76 mcg
Choline44 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 201. The excerpt below is the record exactly as published.
Beans, French (a la Maitre d'HGtel). — Prepare and boil one pound of beans in the usual manner ; see that they are well drained from the water. Keep them hot, and when dry put them into a stewpan with two ounces ol" melted butter, half a tea-spoonful of chopijed parsley, a Uttle salt, and a tea-spoonful of lemon- juice
Cook this with the app: pantry check, scaling, and the assistant.