String Beans, Oriental Style

Name: String Beans, Oriental Style
Ingredients: a pint of beans; one cupful boiling water; two tablespoonfuls vegetable oil; one small onion sliced; a half cupful tomato; Salt; pepper

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

437Calories

15 gProtein

90 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories437 kcal

Protein15 g

Carbohydrates90 g

Fiber20 g

Sugars20 g

Total Fat2.8 g

Saturated Fat2.1 g

Monounsaturated Fat17 g

Polyunsaturated Fat7.5 g

Omega-32 g

Cholesterol0 mg

Sodium549 mg

Potassium1878 mg

Calcium378 mg

Iron19 mg

Magnesium169 mg

Phosphorus291 mg

Zinc2.3 mg

Copper0.6 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A52 mcg

Vitamin E5.4 mg

Vitamin K208 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8.1 mg

Folate111 mcg

Choline24 mg

Caffeine0 mg

Water845 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 40. The excerpt below is the record exactly as published.

String Beans, Oriental Style. — String the beans, cut in two lengthwise, then break in inch pieces. To every pint of beans, which should be young and tender, allow one cupful boiling water, two tablespoonfuls vege- table oil, one small onion sliced, and a half cupful tomato, Salt and pepper

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