Beans, French, to Preserve
From The "Queen" cookery books: Vegetables, 1902
Ensure the top layer is well covered with salt.
Presented as published in 1902. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.8 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0.2 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium7.3 mg
Calcium2.2 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.7 mcg
Choline0.8 mg
Caffeine0 mg
Water4.5 g
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.
Beans, French, to preserve. — Gather the beans- when just at perfection, and not too old, and lay them •30 VEGETABLES. in earthenware crocks, in which a thin layer of salt is ’first put, then a layer of beans
Cook this with the app: pantry check, scaling, and the assistant.