String Beans No. 1

Name: String Beans No. 1
Ingredients: 1 teaspoon salt to the quart jar; string beans

From Science of food & cookery, 1921

With the addition of a little wholesome acid, such as lemon juice, string beans may be canned much the same as fruit.

Presented as published in 1921. 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

360Calories

18 gProtein

67 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories360 kcal

Protein18 g

Carbohydrates67 g

Fiber27 g

Sugars21 g

Total Fat2.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2333 mg

Potassium2608 mg

Calcium361 mg

Iron5.9 mg

Magnesium254 mg

Phosphorus370 mg

Zinc3.2 mg

Copper0.9 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K395 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0 mg

Niacin (B3)6.6 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water806 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 143. The excerpt below is the record exactly as published.

STRING BEANS No. 1 Break, remove the strings, blanch, cold dip, drain, and pack into hot glass jars or tin cans. Add boiling water to fill the container, and i teaspoon salt to the quart jar

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