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Boiled Green Beans
From The Cook County cook book, 1912
Serves 2
Best combined with corn for Southern succotash. Recipe from Mabel Sturtevant, Chicago, IL.
Presented as published in 1912. 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
492Calories
7 gProtein
21 gCarbs
48 gFat
Full nutrition (24 nutrients)
Calories492 kcal
Protein6.8 g
Carbohydrates21 g
Fiber6.8 g
Sugars5.3 g
Total Fat48 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol136 mg
Sodium25 mg
Potassium772 mg
Calcium163 mg
Iron1.5 mg
Magnesium71 mg
Phosphorus161 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin K102 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Niacin (B3)1.7 mg
Water273 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 262. The excerpt below is the record exactly as published.
BOILED GREEN BEANS.— Green beans, too hard to be cooked in the pods, may be shelled. Cook them in boiling water, drain well, and serve with butter or cream
Cook this with the app: pantry check, scaling, and the assistant.