Canning String Beans
From Grange cook book and household guide, 1940
Mrs. B. M. Casper, Yost Grange
Presented as published in 1940. 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
2508Calories
113 gProtein
573 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories2508 kcal
Protein113 g
Carbohydrates573 g
Fiber192 g
Sugars318 g
Total Fat17 g
Saturated Fat3.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat8.7 g
Cholesterol0 mg
Sodium63 mg
Potassium8764 mg
Calcium2648 mg
Iron39 mg
Magnesium1081 mg
Phosphorus1745 mg
Zinc15 mg
Copper3.4 mg
Manganese17 mg
Vitamin D0 mcg
Vitamin C582 mg
Vitamin A1920 mcg
Vitamin E28 mg
Vitamin K2874 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)5.8 mg
Niacin (B3)37 mg
Folate1980 mcg
Choline1014 mg
Caffeine0 mg
Water5465 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 8. The excerpt below is the record exactly as published.
CANNING STRING BEANS 3 gal. beans cut ToC. SALE % cup sugar % ¢c. vinegar
Cook this with the app: pantry check, scaling, and the assistant.