String Beans (Raw)

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

two pounds of salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

String the beans very carefully, and cut into fine short lengths;
then sprinkle salt over and through them, mixing thoroughly, say to twenty-five pounds of beans, two pounds of salt.
Let them remain in the salt overnight.
Then pack the shredded beans as tightly as possible into jars or kegs, without any of their juice.
In two weeks look them over, remove the cloth and wash it, etc., as already described.
When cooking the beans, take out as many as may be required for a meal and soak them in cold water overnight.
In the morning set on to boil in cold water.
Boil for one hour.
Pour off the water they were boiled in, add fresh water, and prepare as you would fresh beans.

Plating

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Cookware for this recipe

Saucepan
Chef's knife