Broad Bean Salad

Name: Broad Bean Salad
Ingredients: a peck of brown beans; Slice an onion; in a sufficient quantity of the best frying oil; add salt; pepper

From The book of plain cooking, 1904

Giant haricot beans can be cooked similarly but must be soaked for twelve hours before boiling.

Presented as published in 1904. 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

60Calories

2 gProtein

14 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories60 kcal

Protein1.7 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium6 mg

Potassium219 mg

Calcium35 mg

Iron0.3 mg

Magnesium15 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water134 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 37. The excerpt below is the record exactly as published.

Broad Bean Salad Slice an onion, and brown it thoroughly in a sufficient quantity of the best frying oil. Put a peck of brown beans into a saucepan, I 122 PLAIN COOKING and well cover them with cold water ; add salt, pepper

Cook this with the app: pantry check, scaling, and the assistant.