French Beans a la Franpaise
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
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 Beans a la Franpaise. Select about 1 lb. of small French beans, prepare them, and boil till tender in salt water, and drain them. Melt about 2 oz. butter in a saute-pan, add the beans, season with a pinch of pepper, a pinch of nutmeg (grated), and a pinch of castor sugar. Toss well over the fire until the beans are thoroughly hot, sprinkle with a little finely-chopped parsley
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