Dessert
Steamed cream string beans
Marion Harland’s original method for Steamed cream 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.
- By some they are called “butter beans,” by others “German wax beans.” They are sweeter and richer than the ordinary green string bean.
- Put into cold water for half an hour after paring the fiber lightly from each side of the pods, taking care not to touch the beans inside.
- Then, with a sharp knife cut them into slanting slivers, three for each bean, and each a little over an inch long.
- Wash and put the dripping beans into a saucepan containing a great spoonful of warmed (not hot) butter, pepper and salt to taste.
- Add three tablespoonfuls of warm water.
- Large or stale will not be fit to eat under one hour.
- Do not put more than three tablespoonfuls of water for a quart of beans, and dish without draining.
Historical transcription
Source method
- 1
By some they are called “butter beans,” by others “German wax beans.” They are sweeter and richer than the ordinary green string bean. Put into cold water for half an hour after paring the fiber lightly from each side of the pods, taking care not to touch the beans inside. Then, with a sharp knife cut them into slanting slivers, three for each bean, and each a little over an inch long. Wash and put the dripping beans into a saucepan containing a great spoonful of warmed (not hot) butter, pepper and salt to taste. Add three tablespoonfuls of warm water. Cover closely, and bring slowly to a gentle simmer. Now and then shake the saucepan upward to make sure the beans are not sticking to the bottom, but do not open it, as everything depends upon the steam. Young beans may be tender in forty minutes. Large or stale will not be fit to eat under one hour. Do not put more than three tablespoonfuls of water for a quart of beans, and dish without draining.
- 2
String beans of any kind are nicer when cooked in this way than any other.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.