CookEat Recipe
String Beans à l’Anglaise
Canned green beans refreshed in boiling water then tossed with butter and seasoning. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0391. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Choose food-safe canned beans and drain canned liquid; heat beans thoroughly in fresh boiling water. Select amount of water sufficient to immerse beans and document if measured. Serve promptly. Limites : Can net/drained weights, fresh boiling-water volume, saucepan heat and actual vegetable yield unprinted; no physical trial claimed.
Method
Steps
Step 1
Open one pint can string beans and drain its liquid. Put beans in fresh boiling water and boil for printed five minutes; drain on sieve.
Step 2
Place drained beans in saucepan with one teaspoon salt, provisional half teaspoon white pepper and approximately 28 g butter in small pieces. Toss with fork over heat for source few seconds, then serve in vegetable dish.
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