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French Bean Salad
From How to cook vegetables, 1911
Presented as published in 1911. 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
588Calories
32 gProtein
109 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories588 kcal
Protein32 g
Carbohydrates109 g
Fiber43 g
Sugars0.1 g
Total Fat3.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium32 mg
Potassium1724 mg
Calcium297 mg
Iron5.4 mg
Magnesium258 mg
Phosphorus467 mg
Zinc3 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A35 mcg
Vitamin E0.1 mg
Vitamin K135 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate353 mcg
Choline1.1 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 20. The excerpt below is the record exactly as published.
French Bean Salad. Choose very green and young French beans. Cut off the ends, and boil the beans in salted water. The water should boil before the beans are put in if they are to be served green. Drain and put them into a salad bowl, and season like an ordinary salad. 44 HOW TO COOK VEGETABLES. Just before serving sprinkle over some chopped chervil and parsley. French Bean Souffle. i pint cooked French beans, 2 oz. flour, 1 egg, 1 gill milk, 1 egg, 2 oz. butter, seasoning, nutmeg, chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.