French Beans
From Home cookery, 1898
Cold beans can be served as a salad with oil, vinegar, pepper, and salt.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 41. The excerpt below is the record exactly as published.
French Beans. String the beans and shred finely, or, if very young, cook whole. Put into boiling salted water, and cook (uncovered) fifteen or twenty minutes
Cook this with the app: pantry check, scaling, and the assistant.