To Boil String Beans
From A practical cook and text book for general use, 1896
The wax or butter bean is the richest in quality and flavor.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 51. The excerpt below is the record exactly as published.
To Boil String Beans. The wax or butter bean is the richest in quality and flavor. Cut off the ends of the pods, then break or cut upon a board into inch pieces. Wash in two waters and boil, having but littl6 water when done. Cook from two to three hours
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