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French or String Beans
From Handbook of practical cookery, 1886
Serves 4
Beans can also be served cut into small squares with a sauce of melted butter and milk.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 80. The excerpt below is the record exactly as published.
French or String Beans.— Provide : one quart of beans, two ounces of butter, one salt-spoonful of pepper, one dessert- spoonful of salt, one grain of cayenne
Cook this with the app: pantry check, scaling, and the assistant.