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Snap Beans With Cream Dressing
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
134Calories
1 gProtein
1 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories134 kcal
Protein0.8 g
Carbohydrates1.5 g
Fiber0 g
Sugars0 g
Total Fat16 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Cholesterol45 mg
Sodium228 mg
Potassium38 mg
Calcium43 mg
Iron0 mg
Magnesium8.7 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 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
Water653 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 86. The excerpt below is the record exactly as published.
Snap Beans With Cream Dressing. String beans and break in pieces, put in kettle with % gallon of cold water. Boil 1 hour, then drain oflf water. Cream Dressing. One teacup of cream, 1 tablespoon of butter, % teaspoon salt, black pepper
Cook this with the app: pantry check, scaling, and the assistant.