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French Beans to Preserve for Winter
From Consult me, 1902
Serves 10
Presented as published in 1902. 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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.6 kcal
Protein0.2 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium977 mg
Potassium10 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.9 mg
Caffeine0 mg
Water1.8 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 46. The excerpt below is the record exactly as published.
sprinkle them with salt, put ano- ther layer of beans, and do the same as high as you think proper, alternately with salt, but not two much of this. Lay over them a plate, or cover of wood, that will go Into the keg, and put a heavy stone on it. A pickle will rise from the beans and salt. If they are too salt, the soaking and boiling will be sufficient to make them pleasant to the taste. BEANS, FRENCH, Pickled. — Put small young beans
Cook this with the app: pantry check, scaling, and the assistant.