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White Haricot Beans, Brittany Fashion (a la Bretonne)
From The thorough good cook, 1895
Serves 5
Presented as published in 1895. 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
444Calories
16 gProtein
92 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein16 g
Carbohydrates92 g
Fiber12 g
Sugars2.4 g
Total Fat12 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol27 mg
Sodium3183 mg
Potassium763 mg
Calcium308 mg
Iron29 mg
Magnesium112 mg
Phosphorus224 mg
Zinc1.2 mg
Copper0.4 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A13 mcg
Vitamin E1 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.5 mg
Folate126 mcg
Choline64 mg
Caffeine0 mg
Water414 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 197. The excerpt below is the record exactly as published.
White Haricot Beans, Brittany Fashion (a la Bretonne). Take one quart of fresh-shelled beans, have also two quarts of boiling water, in which you have placed tAvo ounces of butter and a little salt ; put in your beans and boil them about half an hour or till tender, drain quite dry upon a sieve, then put them into another stew-pan with a quarter of a pound of butter and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.