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Beans, French Style
From The new practical housekeeping, 1890
Serves 4
Serve with Steamed Corn Bread.
Presented as published in 1890. 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
506Calories
4 gProtein
8 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein3.9 g
Carbohydrates8.4 g
Fiber3.4 g
Sugars2.6 g
Total Fat51 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat5.9 g
Cholesterol32 mg
Sodium6.2 mg
Potassium366 mg
Calcium46 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus68 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.8 mcg
Vitamin C0.1 mg
Vitamin A2.8 mcg
Vitamin E0 mg
Vitamin K50 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate0.6 mcg
Choline8.7 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 525. The excerpt below is the record exactly as published.
Put on string beans in boiling water and after cooking an hour add a half pound of salt pork and cook three hours ; add a little thickening if needed, and serve with Steamed Corn Bread, page 30. For Beans, French Style
Cook this with the app: pantry check, scaling, and the assistant.