vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Butter Beans
From The century cook book, 1894
Serves 1
This is sufficient for a quart of cooked beans.
Presented as published in 1894. 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
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 64. The excerpt below is the record exactly as published.
Butter Beans. With a knife, cut off the ends of pods and strings from both sides, being very careful to remove every shred ; cut every bean lengthwise, in two or three strips, and leave them for half an hour in cold water. Much more than cover them with boiling water; boil till perfectly tender. It is well to allow three hours for boiling. Drain well, return to kettle, and add a dressing of half a gill of cream, one and a half ounces of butter, one even teaspoon of salt, and half a teaspoon of pepper
Cook this with the app: pantry check, scaling, and the assistant.