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String Bean Salad
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
149Calories
5 gProtein
21 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories149 kcal
Protein5.2 g
Carbohydrates21 g
Fiber7.8 g
Sugars6.9 g
Total Fat5.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium50 mg
Potassium777 mg
Calcium116 mg
Iron2.3 mg
Magnesium73 mg
Phosphorus111 mg
Zinc1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A54 mcg
Vitamin E0.6 mg
Vitamin K304 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate26 mcg
Choline3.9 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 332. The excerpt below is the record exactly as published.
STRING BEAN SALAD. Cook a quart of string beans, after having stringed and cut the ends off, in boiling water, well salted. When tender, take them out with the skimmer and put them into cold water. Drain them from this water thoroughly so they will be nearly dry. Place them in a salad dish, chop parsley, onion, and chervil over them, pour in some French dressing
Cook this with the app: pantry check, scaling, and the assistant.