String Beans
From Science of food & cookery, 1921
For older beans, steam for 15 minutes before adding hot water.
Presented as published in 1921. 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
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 94. The excerpt below is the record exactly as published.
STRING BEANS String beans should be picked while young and tender. Break them between the hands to remove any stringy fiber, and remove the ends. Put to cook in boiling water enough to cover, salt to taste, and let boil gently until they are done and the liquid is reduced to a nice consistency for flavoring the vegetable. Add a little vegetable butter or cream
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