vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
String Beans
From The Institute cook book, 1913
Serves 4
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
45Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories45 kcal
Protein2.2 g
Carbohydrates8.4 g
Fiber3.4 g
Sugars2.6 g
Total Fat0.3 g
Sodium0 mg
Potassium329 mg
Calcium45 mg
Iron0.7 mg
Magnesium32 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin K50 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.8 mg
Water102 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 164. The excerpt below is the record exactly as published.
STRING BEANS Break rather than cut the beans into small pieces of about one half inch and, unless they are very fresh, it is well to soak them in ice water one hoiu- before cooking. Then throw them into boiling- water; season with salt and pepper and a little butter
Cook this with the app: pantry check, scaling, and the assistant.