String-Beans

Ingredients

• a quart of very young, tender string-beans
• two heaping tablespoonfuls of butter
• the juice of a lemon

Method

1. 1

   Wash a quart of very young, tender string-beans, cut them diagonally in small strips, throw them into salted boiling water, and boil them fast for ten minutes, or until they are tender; then drain them, and throw them into cold water.

2. 2

   Melt over the fire two heaping tablespoonfuls of butter, and squeeze the juice of a lemon; when the beans are cold, drain them, put them into the hot butter, and heat them quickly; season with salt and pepper, add the lemon-juice, and serve at once.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 216. The excerpt below is the record exactly as published.

string-beans, cut them in pieces about an inch long, and stew them gently with butter, allowing two tablespoonfuls to each quart of pease, and a palatable seasoning of salt and pepper, and enough water to prevent burning. They will cook tender in from twenty to thirty minutes. Serve them in their sauce. CANNED PEASE. Open a can of green pease, drain theni, wash them in cold water, drain them again ; put them in a saucepan with two tablespoonfuls of butter, a saltspoonful of salt, and a quarter of a saltspoonful of pepper, and shake them over the fire until they are hot ; then serve them at once. The small French canned pease can be quickly heated in the liquor in which they are preserved ; their flavor is much finer than that of any American brand at present marketed. Much discussion has resulted in an attempt on the part of the health-boards of several cities to exclude French canned pease from the American market, because, a small quantity of copper enters into their preparation. It is but just to say that during fifteen years these pease have been used by the author, both in her household and school ; and in no instance has any bad result ensued, nor has she ever heard of an authentic instance where they have caused any injury to consumers. STRING-BEANS. Wash a quart of very young, tender string-beans, cut them diagonally in small strips, throw them into salted boiling water, and boil them fast for ten minutes, or until they are 400 PRACTICAL AMERICAN COOKERY. tender ; then drain them, and throw them into cold water ; melt over the fire two heaping tablespoonfuls of butter, and squeeze the juice of a lemon

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