Beans, French or Kidney
From Cassell's dictionary of cookery, 1892
Serves 4
Cold French beans with dill and vinegar make an excellent and refreshing salad.
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 or Kidney.— Choose fine young beans, and be careful that they are the right sort. 'The best kind are the case- knife, because they have no strings, and are consequently all eatable, and need only be bro-ken in two, not cut. Should these not be obtainable, take the youngest that can be pro- cured : remove the tlu-ead or string that runs along the back of the pod, then cut them in a slanting direction lengthways in very thin slices, throw them into boiling water well salted, and to preserve their colour boil without the lid of the saucepan. ^V^len tender, drain in a co- lander, put a small jjiece of butter and a. dash of pepper, and give the whole a shake. Some- cooks add a tea-spoonful of chopped parsley
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Cook this with the app: pantry check, scaling, and the assistant.