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Garnished String Bean Salad (Salade d’ Haricots Verts, garnie)
From The Swedish, French, American cook book, 1918
Serves 2
Serve for luncheon or dinner with any kind of meat or cheese.
Presented as published in 1918. 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
808Calories
5 gProtein
23 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories808 kcal
Protein5.1 g
Carbohydrates23 g
Fiber7.5 g
Sugars6.9 g
Total Fat79 g
Saturated Fat14 g
Monounsaturated Fat23 g
Polyunsaturated Fat38 g
Cholesterol0 mg
Sodium740 mg
Potassium827 mg
Calcium103 mg
Iron1.9 mg
Magnesium71 mg
Phosphorus111 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C8.9 mg
Vitamin A54 mcg
Vitamin E9.3 mg
Vitamin K104 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.2 mg
Folate9 mcg
Choline4 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 435. The excerpt below is the record exactly as published.
arnished String Bean Salad ( Salade d’ Haricots Verts , garnie ) Select long young string beans, remove the strings by trimming them all around on both sides, tie up in bunches with twine, put in boiling water with some salt and a little speck of baking soda; cook nice and green for about fifteen to twenty minutes. Take out of the water, sprinkle with little cold water, leave on a platter until cold and ready to serve. Take the bunches of string beans, which should be about three inches around, put on a thin slice of tomato, garnish with three bands of Spanish pepper all around. Put lettuce leaves all around the platter, pour over some nice French dressing
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