String Beans
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
1083Calories
42 gProtein
210 gCarbs
25 gFat
Full nutrition (30 nutrients)
Calories1083 kcal
Protein42 g
Carbohydrates210 g
Fiber54 g
Sugars42 g
Total Fat25 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Cholesterol47 mg
Sodium66 mg
Potassium6914 mg
Calcium833 mg
Iron17 mg
Magnesium638 mg
Phosphorus993 mg
Zinc7 mg
Copper2.9 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A2.3 mcg
Vitamin K789 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)16 mg
Folate114 mcg
Water1778 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 53. The excerpt below is the record exactly as published.
STRING BEANS. String, snap and wash two quarts beans, boil in plenty of water abont fifteen minutes, drain off and put on again in about two quarts boiling water; boil an hoar and a half, and add salt and pepper just before taking up, stirring in one and a half tablespoons batter, rubbed into two tablespoons flour and half pint sweet cream. Or boil a pieoe of salted pork
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