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To Boil String Beans
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
9Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories9.3 kcal
Protein0.2 g
Carbohydrates2 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium28 mg
Potassium3.4 mg
Calcium8 mg
Iron0.8 mg
Magnesium0.8 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.4 mcg
Choline0.3 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 30. The excerpt below is the record exactly as published.
To Boil String Beans. — Put the prepared beans in boiling water slightly salted, boil gently fifteen minutes, drain, add just enough boiling water to cover the beans
Cook this with the app: pantry check, scaling, and the assistant.