German Bean Salad
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
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 Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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.
Germany. Associated with Germany by a demonym leading its title: German (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
- a tablespoon of butter
- a can of these beans
- a sprig of parsley when cooking beans
Method
- Use small green or yellow string-beans, which snap when broken, called by some "snap beans." String them carefully.
- (If quite small and tender this should not be necessary.) Rub well with the hands through several waters.
- This removes the strong bean taste.
- Have your kettle half filled with boiling water on the range over a brisk fire.
- Put a tablespoon of butter in the water, add beans by handfuls until all are in and cook until tender.
- Turn the beans in a colander to drain.
- When cool add a chopped onion, salt and pour enough good vinegar over to cover, and allow to stand two days, when strain vinegar from beans.
- Boil vinegar, add water if vinegar is quite sour and pour hot over the beans.
- Fill quart glass jars with the beans and pour vinegar over, within an inch of top of jar;
- pour pure olive oil over top of beans, screw on jar covers tightly and stand in a cool place until wanted to use.
- In the winter, when fresh salads were scarce, Aunt Sarah opened a can of these beans.
- If they were very sour she poured cold water over, allowed to stand an hour, drained and added a little fresh olive oil.
- Every one called her "bean salat," as the Pennsylvania Germans call it, delicious.
- The instructions regarding the preparing and cooking of string beans for salad will answer for beans used as a vegetable, omitting vinegar, of course.
- There is a great difference in the manner of cooking vegetables.
- Aunt Sarah always added an onion and a sprig of parsley when cooking beans to serve as a vegetable.