Bean Salad
A historical recipe from The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915).
A historical recipe
The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Project Gutenberg eBook #26323.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Digitised by Project Gutenberg, eBook #26323 (https://www.gutenberg.org/ebooks/26323). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 1/4 peck Green String Beans 1/2 small onion 1/2 cup vinegar 1/2 cup sweet or sour cream 2 tablespoons sugar 1/2 tablespoon salt 1/8 teaspoon pepper or paprika Boil the beans until tender in salt water, not soft, drain and let cool.
- When cold add the onion, cut fine;
- mix the cream, vinegar, salt, sugar and pepper and pour over beans;
- serve very cold on lettuce leaves.
- Hard boiled eggs can be used as a garnish.
- MRS.
- F.
- M.
- ROESSING.