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French Mode of Cooking French Beans

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

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 Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1091.
  2. INGREDIENTS.--A quart of French beans, 3 oz.
  3. of fresh butter, pepper and salt to taste, the juice of 1/2 lemon.
  4. Mode.--Cut and boil the beans by the preceding recipe, and when tender, put them into a stewpan, and shake over the fire, to dry away the moisture from the beans.
  5. When quite dry and hot, add the butter, pepper, salt, and lemon-juice;
  6. keep moving the stewpan, without using a spoon, as that would break the beans;
  7. and when the butter is melted, and all is thoroughly hot, serve.
  8. If the butter should not mix well, add a tablespoonful of gravy, and serve very quickly.
  9. Time.--About 1/4 hour to boil the beans;
  10. 10 minutes to shake them over the fire.
  11. Average cost, in full season, about 1s.
  12. 4d.
  13. a peck.
  14. Seasonable from the middle of July to the end of September.