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Wax Beans No. 1
From The art of German cooking and baking, 1922
Serves 6
The syrup should have quite a sweet-sour taste.
Presented as published in 1922. 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
77Calories
0 gProtein
19 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories77 kcal
Protein0.2 g
Carbohydrates19 g
Fiber1.3 g
Sugars17 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium31 mg
Calcium30 mg
Iron0.4 mg
Magnesium8.8 mg
Phosphorus3.9 mg
Zinc0.1 mg
Copper0 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline1 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 169. The excerpt below is the record exactly as published.
WAX BEANS No. 1. Wax beans 1 qt. of water 1 stick of cinnamon 3 cloves Salt water V2 cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.