String Beans

Ingredients

• one tablespoon butter
• one fourth teaspoon salt
• one eighth teaspoon nutmeg
• same of pepper

Method

1. 1

   Soak wilted beans in cold water for half an hour, then drain and dry.

2. 2

   Snap off the ends and shave off the strings.

3. 3

   Cut diagonally into narrow slivers and cover with cold water.

4. 4

   In a stew pan, melt butter and add salt, nutmeg, and pepper for each pint of beans.

5. 5

   Lift beans from water into the pan, cover tightly, and cook slowly for about an hour until tender.

6. 6

   If they sizzle or are dry, add 2-3 tablespoons of water.

7. 7

   When done, remove the cover and boil down nearly dry before serving.

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 94. The excerpt below is the record exactly as published.

String Beans Fresh, crisp, yellow or green beans. If wilted, soak half an hour in cold water, drain and dry. Snap off the ends, and shave off the strings if pulling does not remove them. Cut diagonally across the pod in narrow slivers and cover with cold water. Into a stew pan with tight cover put one tablespoon butter, one fourth teaspoon salt, one eighth teaspoon nutmeg and same of pepper

Cook this with the app: pantry check, scaling, and the assistant.