vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
String Beans
From A calendar of dinners, with 615 recipes, 1913
Serves 4
If canned, omit the first boiling.
Presented as published in 1913. 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
37Calories
0 gProtein
0 gCarbs
4 gFat
Full nutrition (31 nutrients)
Calories37 kcal
Protein0.2 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.4 g
Total Fat3.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.9 mg
Sodium2.9 mg
Potassium11 mg
Calcium9.4 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus7.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.4 mg
Water6.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 112. The excerpt below is the record exactly as published.
String Beans Tomato and Olive Salad a Vanilla Ice Cream Crushed Raspberries Coffee *String Beans—If fresh beans are used pick them over, remove ends and “strings,” and boil for % an hour or more; then drain them, and add 1 tablespoon Crisco and 2 table- spoons mil
Cook this with the app: pantry check, scaling, and the assistant.