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Beans, French, Salad of
From Cassell's dictionary of cookery, 1892
Serves 4
Can be served with any salad sauce.
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 202. The excerpt below is the record exactly as published.
Beans, French, Salad of.— Take cold beans which have been well di-ained from the water. Saturate them with vinegar, and let them lie in it for twenty minutes. Drain again, and add some oil, if liked, and a httle pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.