String Beans with Butter
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 156. The excerpt below is the record exactly as published.
string beans. The string beans constitutes an aliment whole¬ some and light. The dry beans contain a certain amount of azote which is nourishnig. There are three differents methods of conserving these beans green, namely: The Appert System, dessication, and salted. (S’ee different recipes). The Appert System is the best if the manufacturer does not put in sulphate of copper to preserve the green color. String beans are employed very considerably in the kitchen: Soups,, jardinieres, macedoines, salades and numerous gamishings are made. WHITE BEANS (Haricots Blancs) Beurre, Butter
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