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Canned String Beans
From Atlanta women's club cook book, 1921
Serves 6
Use only small, tender beans.
Presented as published in 1921. 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
30Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein1.5 g
Carbohydrates5.6 g
Fiber2.3 g
Sugars1.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4583 mg
Potassium220 mg
Calcium33 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 122. The excerpt below is the record exactly as published.
String the beans and cut them into two-inch lengths, cutting diagonally or "on the bias" giving a pretty product. In glass they may be canned whole, packed log cabin fashion in square jars. Blanch three to eight minutes and plunge into cold water for an instant. Drain well and pack quickly, cover with brine (2-1/2 oz. salt to 1 gal, water
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