Green Bean Salad (German Style)
From Cook book (Relief Society, Houston, 1963), 1963
Presented as published in 1963. 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
305Calories
10 gProtein
34 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein9.9 g
Carbohydrates34 g
Fiber17 g
Sugars14 g
Total Fat15 g
Saturated Fat1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium1651 mg
Calcium267 mg
Iron4.5 mg
Magnesium155 mg
Phosphorus228 mg
Zinc1.9 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E4.6 mg
Vitamin K200 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)3.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water551 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 3. The excerpt below is the record exactly as published.
GREEN BEAN SALAD (German Style) Ardis Schloer Cook fresh or frozen green snap beans until tender. Drain--Add chopped green onion, wine vinegar, salad oil, salt and pepper to taste--Has better flavor if allowed to stand at least an hour before serving. TOMATO ASPIC SALAD Joanne Hardy 2 cups tomato juice and salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.