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Creamed String Beans
From The home cook book, 1905
Serves 6
Presented as published in 1905. 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
149Calories
7 gProtein
25 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories149 kcal
Protein7.4 g
Carbohydrates25 g
Fiber9 g
Sugars8.9 g
Total Fat4 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol10 mg
Sodium16 mg
Potassium932 mg
Calcium170 mg
Iron2 mg
Magnesium90 mg
Phosphorus166 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.4 mcg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K132 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate2.1 mcg
Choline7.2 mg
Water305 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 97. The excerpt below is the record exactly as published.
CREAMED STRING BEANS From two quarts of beans, take off the strings and cut the pods, as directed in the foregoing receipt. Throw into a pan of cold water as you cut them. Have enough boiling water slightly salted to cover and boil gently till tender, which will be in about forty-five minutes. Pour the beans in a colander. In the saucepan pour a cup of fresh milk and w^hen it boils stir in a tablespoon of flour mixed with a tablespoon of butter. As this thickens to a cream stir in the drained beans. Stir the beans about in their cream and let them stand in a gentle, even heat a few minutes before serving. A dash of cayenne
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