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French Beans, to Stew
From Miss Cameron's cookery book, 1898
Serves 4
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
Nutrition per serving
96Calories
3 gProtein
16 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories96 kcal
Protein3 g
Carbohydrates16 g
Fiber1.1 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Cholesterol0.7 mg
Sodium1162 mg
Potassium86 mg
Calcium36 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.9 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate12 mcg
Water5.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 47. The excerpt below is the record exactly as published.
French Beans, to Stew. Boil till tender, and drain. Put in a saucepan with J pint of brown gravy, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.