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French Beans, Brittany Fashion (a la Bretonne)
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
48Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein2.7 g
Carbohydrates7.4 g
Fiber0.9 g
Sugars1.6 g
Total Fat1.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium30 mg
Potassium117 mg
Calcium13 mg
Iron0.6 mg
Magnesium5.7 mg
Phosphorus30 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A1.9 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate22 mcg
Choline6 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 197. The excerpt below is the record exactly as published.
French Beans, Brittany Fashion (a la Bretonne). Cut an onion or Uvo into dice, and put them with some butter into a saucepan over a stove ; when they begin to brown, add some Spanish sauce (p. 347), or a pinch of Hour ; as soon as the whole is sufficiently browned, moisten Avith a ladleful of good gravjs season with salt and whole pepper
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