Sweet and Sour String Beans

Ingredients

• two pounds of string beans
• a cupful of white wine vinegar
• one cupful of brown sugar
• one spoonful of meat extract
• a cupful of chicken broth

Method

1. 1

   Boil two pounds of string beans in salted water.

2. 2

   When cooked place in a casserole, add a cupful of white wine vinegar, one cupful of brown sugar, one spoonful of meat extract, and a cupful of chicken broth, or any kind of good bouillon.

3. 3

   Season with salt, and boil for fifteen minutes with the pot uncovered.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 164. The excerpt below is the record exactly as published.

Sweet and sour string beans Gauffrette potatoes Lettuce salad, egg dressing Blanc mange aux fruits Rolled almonds wafers Coffee Tomatoes, surprise. Peel four tomatoes, cut ofJ the top, and scoop out the insides with a small sharp spoon. Cut a stalk of white celery in small dices, wash well, and set in ice box to cool. Then mix the celery with half a cup of thick mayonnaise sauce, season with salt and pepper, and fill the tom- atoes. Sprinkle the tops with chopped parsley, and serve on lettuce leaves. Cream of watercress. Heat three ounces of butter in a casserole, add three spoonfuls of flour, one pint of chicken broth, and one pint of milk ; and bring to a boil. Then add one quart of well-washed watercress, and season with salt and Cayenne pepper. Boil for half an hour, strain, and put back in casserole. Again bring to a boil, and bind with the yolks of two eggs mixed with one-half pint of cream. Strain again and serve. Fried frogs' legs, Espagnole. Season two dozen frogs' legs with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in swimming hot lard, and serve on a napkin on a platter. Garnish with fried parsley and two lemons cut in half. Serve Creole sauce separate. Squab chicken, Michels. Put four well-seasoned squab chickens in a casserole with three ounces of butter and one onion cut in half. Put in oven and baste very often. When both chicken and onion are nicely colored set on top of the stove, add one-half glass of white wine, cover the pot, and simmer for five minutes. Then place the chicken on a platter; and put in the pot one-half cup of chicken broth and a spoonful of meat extract, and boil for five minutes. Pour over the chicken. Rolled almond wafers (cigarettes). Beat the whites of nine eggs, but not too hard. Stop beating when they begin to get spongy. Then stir in one-half pound of blanched chopped almonds, ten ounces of sugar, two ounces of flour, and one pinch of powdered cinnamon. Spread on a buttered pan, like wafers, and about two inches square. Bake in a hot oven. When done immediately roll them around a small wooden stick, and press the ends to- gether. They may be served dry, or filled with whipped cream. Sweet and sour string beans. Boil two pounds of string beans in salted water. When cooked place in a casserole, add a cupful of white wine vinegar, one cupful of brown sugar, one spoonful of meat extract, and a cupful of chicken broth

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