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String Beans with Bacon
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
38Calories
1 gProtein
4 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories38 kcal
Protein1.4 g
Carbohydrates4 g
Fiber1.9 g
Sugars0.8 g
Total Fat2.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol2.6 mg
Sodium32 mg
Potassium152 mg
Calcium12 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A130 mcg
Vitamin E1.9 mg
Vitamin K7.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate6.6 mcg
Choline5.1 mg
Caffeine0 mg
Water8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 77. The excerpt below is the record exactly as published.
String Beans with Bacon. Use a cube of bacon two inches square; remove skin, cut into thin slices almost through, place in stewpan, and boil about fifteen minutes before you add the beans. String and cut the beans into inch lengths, wash and add to stewpan with the bacon, and simmer slowly for two hours, or until the water has cooked away, leaving the beans almost dry. Season with salt and pepper and a little cayenne
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