vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Green String Beans
From The Times cook book, no. 2, 1905
Serves 1
These proportions are for four or five persons.
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 156. The excerpt below is the record exactly as published.
GREEN STRING BEANS. H. R. Jones, 2317 West Ninth street, Los Angeles- Shred the beans slanting very fine; let stand several hours in water; drain and put on boiling water and pinch of soda; boil rapidly for half an hour, partly uncovered. Then add just as much sugar as salt; this will make even old beans delicious and tender in about one hour, and when young in half. COOK- ING: (Original)— Melt one-third cup butter in frying pan, add two-thirds cup rolled bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.