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String Beans Vinaigrette
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
238Calories
13 gProtein
37 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein13 g
Carbohydrates37 g
Fiber10 g
Sugars1.8 g
Total Fat4.6 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol4.8 mg
Sodium782 mg
Potassium992 mg
Calcium72 mg
Iron4.9 mg
Magnesium103 mg
Phosphorus276 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0.1 mcg
Vitamin E1.1 mg
Vitamin K4.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate238 mcg
Choline56 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 87. The excerpt below is the record exactly as published.
String Beans Vingrette Melt 1 tablespoonful of fat and add 1 tablespoonful of flour, 1 teaspoonful of salt and l^ teaspoonful of pepper. When thor- oughly mixed, pour on i/4 cupful of vinegar and l^ cupful of the liquor from canned beans or the liquid in which fresh beans were cooked. Add 1 teaspoonful of sugar and boil. Stir in 2 cupfuls of canned or cooked string beans
Cook this with the app: pantry check, scaling, and the assistant.