String Beans
From Cookery for beginners, 1884
Properly prepared string beans are more appealing.
Presented as published in 1884. 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
181Calories
9 gProtein
34 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories181 kcal
Protein8.9 g
Carbohydrates34 g
Fiber14 g
Sugars11 g
Total Fat1.2 g
Sodium0 mg
Potassium1315 mg
Calcium181 mg
Iron3 mg
Magnesium128 mg
Phosphorus187 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin K199 mcg
Vitamin B60.5 mg
Thiamin (B1)0.3 mg
Niacin (B3)3.3 mg
Water407 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 24. The excerpt below is the record exactly as published.
String Beans. Do not cook these at all unless you are wil- ling to take the trouble of "stringing" them. With a small sharp knife cut o£E the stem and blossom-tips, then trim away the tough 114 COOKERY FOR BEGINNERS. fibres from the sides carefully, and cut each bean into inch-lengths. Lay in cold water for half an hour. Cook one hour in salted boiling water
Cook this with the app: pantry check, scaling, and the assistant.