vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Cook French Beans
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
40Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein2.1 g
Carbohydrates8.9 g
Fiber3.6 g
Sugars4.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.1 mg
Potassium166 mg
Calcium50 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A36 mcg
Vitamin E0.5 mg
Vitamin K54 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate37 mcg
Choline19 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 33. The excerpt below is the record exactly as published.
To cook French Beans, preserving1 their juice. Head, tail, and string fresh beans (French), but otherwise keep them whole. Boil them until they are tender. Then throw them into a sieve and press them well so as to remove all water possible. Never mind their getting cool in the process. Turn them out upon a chopping-board, and chop them into pieces about half the size of a bean. Melt some butter in a shallow pan, and when it is quite hot throw in the beans and stir them about so that they get well heated whilst absorbing the butter. A little pepper
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