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Snap Beans
From The Twin-city housewife, 1920
Serves 1
Presented as published in 1920. 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
325Calories
9 gProtein
34 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories325 kcal
Protein8.9 g
Carbohydrates34 g
Fiber14 g
Sugars11 g
Total Fat17 g
Saturated Fat6.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.8 g
Cholesterol15 mg
Sodium24 mg
Potassium1315 mg
Calcium181 mg
Iron3 mg
Magnesium128 mg
Phosphorus187 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K199 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)3.3 mg
Folate0 mcg
Choline6.8 mg
Caffeine0 mg
Water407 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 30. The excerpt below is the record exactly as published.
Snap Beans Boil a piece of fat bacon one hour; string, snap and wash the beans and add to the meat and let cook about two hours, adding salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.