Preserved String Beans
From Cooks in clover, 1889
Use a wooden cover fitting the inside of the tub.
Presented as published in 1889. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6999 mg
Potassium1.4 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from Cooks in clover (1889), page 22. The excerpt below is the record exactly as published.
Preserved String Beans. — Late in August or ) early in September procure a bushel of fresh young 38 COOKS IN CLOVER. beans. vString carefully and cut in inch lengths, or j Egg Plant. — Peel, cut in dice, boil tender in in slender strips the entire length of the bean, — the salted boiling water, and serve in white sauce on latter plan will take more time, but will make a toast. This is a palatable novelty. G. H. much more attractive looking dish on the mid-winter \ table. Have ready a large tub that is sweet and \ Scalloped Cabbage. — Put a layer of the cabbage water-tight. A butter tub will answer, though one — well boiled — into a baking dish, then a layer of with perpendicular sides is better. Cover the bot- broken crackers, butter, salt and pepper, and alter- tom with a thick coat of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.