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String Beans
From The new home cook book, 1896
Serves 1
Can be kept hot if done before serving.
Presented as published in 1896. 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
545Calories
9 gProtein
34 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories545 kcal
Protein9.2 g
Carbohydrates34 g
Fiber14 g
Sugars8.5 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.4 g
Cholesterol125 mg
Sodium66 mg
Potassium690 mg
Calcium297 mg
Iron4 mg
Magnesium116 mg
Phosphorus210 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K176 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate104 mcg
Choline61 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from The new home cook book (1896), page 72. The excerpt below is the record exactly as published.
The yellow butter bean is the preferred variety. Cut off each end and the strings from both sides of the pod; then cut the beans in strips lengthwise or across ; put into boiling water and cook until perfectly tender. It is well to allow two or three hours to these, as they can be kept hot if done before you wish to serve them. Before send- ing to the table drain them and pour over them one-half a teacup of rich milk or cream
Cook this with the app: pantry check, scaling, and the assistant.