Broad Beans
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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
129Calories
3 gProtein
8 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories129 kcal
Protein3.4 g
Carbohydrates7.6 g
Fiber0.3 g
Sugars2.5 g
Total Fat10 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol15 mg
Sodium4 mg
Potassium117 mg
Calcium15 mg
Iron0.1 mg
Magnesium6.9 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water110 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.
Broad Beans. This is an excellent way of cooking young broad beans ; shell them and put the beans with salted water in a buttered paper-bag, seal it up and cook on a grid shelf for 20 minutes in a moderate oven. Mix a little of the stock or liquor of the beans and a table- spoonful of cream with the yolk of an egg, and add a little chopped parsley and a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.