p'agiuolini in Salsa d'Uovo (String Beans with Egg Sauce)
From Foods of the foreign-born in relation to health, 1922
Presented as published in 1922. 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
374Calories
19 gProtein
55 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein19 g
Carbohydrates55 g
Fiber17 g
Sugars16 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol193 mg
Sodium988 mg
Potassium1672 mg
Calcium245 mg
Iron5.2 mg
Magnesium150 mg
Phosphorus337 mg
Zinc3.6 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D1 mcg
Vitamin C54 mg
Vitamin A101 mcg
Vitamin E1.7 mg
Vitamin K202 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.6 mg
Folate43 mcg
Choline163 mg
Caffeine0 mg
Water634 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 15. The excerpt below is the record exactly as published.
p'agiuolini in Salsa d'Uovo (String Beans with Egg Sauce) I pound green or wax i teaspoon cornstarch beans or flour Butter, salt, and pepper Juice of i lemon Yolk of I egg f cup soup stock String the beans and parboil them in salted, boiling water. Drain, cut into inch pieces, and season with but- ITALIANS 35 'ter, salt, and pepper. Beat the egg yolk in a saucepan. Beat in the flour and lemon juice, add the stock (cold water will do), and cook the mixture over a moderate fire until it thickens. Pour over the hot beans and let remain over the fire a moment, so that they will absorb the flavor of the sauce, but not long enough to curdle the egg. Sformato di IPagiuolini o Piselli (Mold of Peas or Beans) I pound green or wax beans
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