String Beans in White Sauce
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 27. The excerpt below is the record exactly as published.
THE stringed beans of what may be called the cooking of commerce are seldom tempting, but the following method of preparing them can be recommended to the most fastidious " bean-feaster." String the beans carefully, slit them lengthwise into thin strips. Salt and cook them until 98 nearly tender, then pour off the water, and replace it with a cupful of white stock or of milk in which a tablespoon- f ul of butter, blended with as much flour
Cook this with the app: pantry check, scaling, and the assistant.