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Beans, Haricot, a la Vevey
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
194Calories
8 gProtein
13 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories194 kcal
Protein8.3 g
Carbohydrates13 g
Fiber0 g
Sugars12 g
Total Fat16 g
Saturated Fat5.8 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol44 mg
Sodium93 mg
Potassium370 mg
Calcium301 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus250 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate4.2 mcg
Choline49 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 64. The excerpt below is the record exactly as published.
Beans, Haricot, a la Vevey. 1 dessertspoonful Butter, 1 breakfastcupful Milk, 1 dessertspoonful Flour, 1 tablespoonful chopped Parsley, Pepper and Salt. Soak beans all night in cold water ; then drain off'; put them on to boil with a teaspoonful of dripping, but no salt
Cook this with the app: pantry check, scaling, and the assistant.