gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
String Beans
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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
9Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.6 kcal
Protein0 g
Carbohydrates2.1 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 53. The excerpt below is the record exactly as published.
STRING BEANS. Break off the tops and bottoms and "string" carefully; then pare both edges with a sharp knife, to be certain that no remnant of the tough fiber remains; cut "the beans into pieces an inch long, wash in cold water, drain them, and put into a sauce-pan of boiling water, with a pinch of soda; boil quickly till tender. Boil a little bacon with them ; it mellows the rank taste you seek to remove by boiling. When done, season with butter and pep- per; if you use bacon, they will need no more salting; add milk and thicken with a tablespoonful of cornstarch. Dish, and serve. VEGETABLES. 91 LIMA BEANS. Let them boil ten minutes, drain off the water, then add boil- ing water, sufficient to cook done. Pour on sweet cream, accord- ing to the amount of soup desired, and season with pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.