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To Salt Down String Beans
From Farm and home cook book and housekeeper's assistant, 1907
Serves 10
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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1 kcal
Protein0 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium970 mg
Potassium7.5 mg
Calcium1.6 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water2.2 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 170. The excerpt below is the record exactly as published.
To Salt Down String Beans Select firm, meaty, juicy and tender beans. Wash and drain, | string and break or cut up in small pieces. If the beans are | large and meaty, and cut up fine, on the bias, the result will ' be much more satisfactory. Pack the beans into a crock in \ alternate layers with salt, beginning and topping off with a I layer of salt.
Cook this with the app: pantry check, scaling, and the assistant.