Beans, French, Boiled
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 15 minutes for young beans, 20-25 minutes for old.
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
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, Boiled.— Only the ends and stalks require to be tsiken ofl: when the beans are very young, and no mode of cooking can make very old ones eatable. Put them ac they are prepared into cold water. They are cut according to taste leng-thwise into thin strips or obliquely into a lozenge form. The strings should be drawn off with the tops and stalks when they are come to theu- proper growth. Put them into a large saucepan of boiling water, some salt and a little soda
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