French Beans a la Maitre cTHotel
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
609Calories
32 gProtein
116 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein32 g
Carbohydrates116 g
Fiber43 g
Sugars2.6 g
Total Fat15 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol31 mg
Sodium32 mg
Potassium1808 mg
Calcium300 mg
Iron5.3 mg
Magnesium262 mg
Phosphorus476 mg
Zinc3 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A19 mcg
Vitamin E0.2 mg
Vitamin K73 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate367 mcg
Choline5.7 mg
Caffeine0 mg
Water401 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 Beans a la Maitre cTHotel. Cook the French beans in salted water and drain them ; then season with salt and pepper and add a piece of fresh butter. Reheat and add a little finely-chopped parsley and a few drops of lemon juice. Dish up and serve hot. French Beans a la Franpaise. Select about 1 lb. of small French beans
Cook this with the app: pantry check, scaling, and the assistant.