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String Beans in Milk
From The Pattern cook-book, 1890
Serves 1
Serve hot.
Presented as published in 1890. 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
178Calories
9 gProtein
18 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories178 kcal
Protein9 g
Carbohydrates18 g
Sugars12 g
Total Fat8.1 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol30 mg
Sodium95 mg
Potassium384 mg
Calcium308 mg
Iron0.4 mg
Magnesium32 mg
Phosphorus260 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.4 mcg
Vitamin A80 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline44 mg
Water220 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 113. The excerpt below is the record exactly as published.
STRING BEANS IN MILK. After removing the strings, boil the beans in plenty of salted water for one hour. Drain, add milk to nearly cover them, and heat. When boiling, stir into the milk 26o THE PA TTERN COOK-BOOK. a little flour made into a paste with a small quantity of cold milk, using enough flour to make the milk creamy. Boil two minutes, stirring all of the time ; add butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.