Dinner
Beans sautés
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Drain very dry and sprinkle with salt.
- Put two tablespoonfuls of butter into a frying pan, and when this has melted fry in it a large onion sliced.
- When the onion has browned remove it with a perforated spoon, and stir into the butter a tablespoonful of minced parsley.
- Now add the beans and turn them over and over in the hissing butter until very hot.
- Sprinkle lightly with salt (if needed) and pepper.
Historical transcription
Source method
- 1
Soak beans over night and boil until tender. Drain very dry and sprinkle with salt. Put two tablespoonfuls of butter into a frying pan, and when this has melted fry in it a large onion sliced. When the onion has browned remove it with a perforated spoon, and stir into the butter a tablespoonful of minced parsley. Now add the beans and turn them over and over in the hissing butter until very hot. Sprinkle lightly with salt (if needed) and pepper. Turn into a colander, then into a hot dish.
Nutrition pending
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