Dinner
Boiled string beans
Marion Harland’s original method for Boiled string beans, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- You can not destroy this dish more effectually than by “stringing” the beans in the slovenly manner practised by at least one-half of American cooks, or those who represent the American kitchen.
- Wash and cook in boiling salted water until tender.
- Drain, season with butter, salt and pepper, and serve.
Historical transcription
Source method
- 1
You can not destroy this dish more effectually than by “stringing” the beans in the slovenly manner practised by at least one-half of American cooks, or those who represent the American kitchen. The neatest way of ridding beans of backbones is to pare each the whole length with a sharp knife. The flavor is more delicate when this is done.
- 2
Lay a handful of the pods upon a board with the ends even, and cut through all into inch-pieces. Wash and cook in boiling salted water until tender. Drain, season with butter, salt and pepper, and serve.
- 3
Full-grown beans demand much more time for cooking than young. Underdone beans have a rank taste and are unwholesome.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.