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White Kidney Beans (a la Lyonnaise)
From Cassell's dictionary of cookery, 1892
Serves 4
This dish can be served as a side under roasted mutton.
Presented as published in 1892. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories2.5 kcal
Protein0.1 g
Carbohydrates0.6 g
Fiber0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium36 mg
Potassium28 mg
Calcium1.3 mg
Iron0.3 mg
Magnesium1.4 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Water6.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2263. The excerpt below is the record exactly as published.
ite Kidney Beans (a la Lyon- naise). — Cut a few onions into dice, and fry them in a little butter tiU they are of a light- brown colour; then add two spoonfuls of Spanish sauce. Let the onions be well done ; season them with pepper and salt ; drain the beans that have been done as above, then throw them into the sauce, and serve up hot. If you have no Spanish sauce, when you have fried the onions, add a spoonful of fine flour, and moisten with good gravy, or broth
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