Canned String Beans
From A simple course in home economics for rural schools, 1916
A small red pepper placed in the bottom of the jar will give a delightful flavor.
Presented as published in 1916. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2333 mg
Potassium0.5 mg
Calcium1.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 15. The excerpt below is the record exactly as published.
Canned String Beans Select young and tender beans, string. Pack in jars, leaving whole or break into short lengths. Cover with cold w^ater, to which has been added 1 t. salt for each qt. of beans
Cook this with the app: pantry check, scaling, and the assistant.