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String Beans with Butter (Haricots verts au Beurre)
From The Swedish, French, American cook book, 1918
Serves 4
Can also be served in the centre of a dish of chops, chicken, etc., or as a vegetable entree after the roast — just plain, with the beurre sauce.
Presented as published in 1918. 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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 414. The excerpt below is the record exactly as published.
String Beans with Butter ( Haricots verts au Beurre) Select nice green string beans; trim all around, split in halves, then cut in halves lengthwise. Put in hot water (sufficient to cover) with a little pinch of baking soda and some salt; cook from ten to fifteen minutes on a quick fire with a tight cover. [Beans should be cooked just in time to be served because if they stand any length of time they lose their color and become cloudy.] Drain the water off; put to the quart of beans half cup good melted butter; sprinkle with white pepper
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Cook this with the app: pantry check, scaling, and the assistant.