Creole Beans
From The Chapel Hill cook book, 1935
Mrs. Milton Heath.
Presented as published in 1935. 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 Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 12. The excerpt below is the record exactly as published.
CREOLE BEANS 2 lbs. string beans Vz cup tomato catsup 1 stick (% lb.) butter Salt to taste V2 cup Chili sauce
Cook this with the app: pantry check, scaling, and the assistant.