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String Beans
From The Pattern cook-book, 1890
Serves 6
Serve a piece of the pork with the beans to each person.
Presented as published in 1890. 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
660Calories
20 gProtein
1 gCarbs
63 gFat
Full nutrition (27 nutrients)
Calories660 kcal
Protein20 g
Carbohydrates1.2 g
Fiber0 g
Total Fat63 g
Saturated Fat22 g
Monounsaturated Fat29 g
Polyunsaturated Fat9.4 g
Cholesterol117 mg
Sodium1678 mg
Potassium347 mg
Calcium14 mg
Iron1.6 mg
Magnesium20 mg
Phosphorus233 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C46 mg
Vitamin A0 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.2 mg
Folate5.1 mcg
Water81 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 113. The excerpt below is the record exactly as published.
STRING BEANS. Break off a little from each end of the pods to remove the strings, break the pods into inch lengths, and place them in a kettle with just enough water to cover. Add half a dozen strips of salt pork, cover the kettle, and cook slowly for one hour. The water by this time should be near-ly all evaporated. Season with a little salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.