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String Beans
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
45Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein2.2 g
Carbohydrates8.4 g
Fiber3.4 g
Sugars2.6 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium583 mg
Potassium329 mg
Calcium46 mg
Iron0.7 mg
Magnesium32 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K50 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 111. The excerpt below is the record exactly as published.
STRING BEANS. Rose Brown, London, England- Wash well, cut off strings from each side. Put in saucepan with plenty of boiling water and dessertspoon- ful of salt. Boil quickly until tender, drain in colander, return to saucepan, pepper and salt and mix in a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.