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String or Snap Beans with Pork
From Atlanta women's club cook book, 1921
Serves 4
Beans should be young and tender.
Presented as published in 1921. 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
345Calories
1 gProtein
0 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories345 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.4 g
Cholesterol24 mg
Sodium4.7 mg
Potassium28 mg
Calcium0.9 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.4 mcg
Choline6.5 mg
Caffeine0 mg
Water3.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 87. The excerpt below is the record exactly as published.
STRING OR SNAP BEANS WITH PORK, (Southern Style,) Beans to be good should be young and tender. If not perfectly fresh should be placed in cold water for an hour. Cut or break ends, taking strings (if any) with them. Wash, put in covered boiler with small piece of salt pork. (Wash pork well with hot water) Keep covered with boiling water about three hours or until beans are well done. Water should be evaporated when beans are ready to serve. Add salt to taste
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