Monday, January 14, 2008

String Beans from 1907 Pure Foods Cookbook

**** Source: 1907 Pure Foods Cook Book

Use fresh, tender, yellow or green beans. Remove strings and ends, cut in slanting slivers. Rinse with cold water. To one pint of beans, put into a stew-pan one level teaspoon butter, one-half level teaspoon salt, a dash of nutmeg and pepper; add beans, lifting them from the pan with only the water that clings to them; cover tightly and cook very, very slowly about one hour or until tender. Their own juice, with just heat enough to turn it into steam, will cook them; but, if cooked too fast and they begin to sizzle, add one or two tablespoons of water. Turn out when tender with no further seasoning.


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