Sheryl posted: " Sometimes old cookbooks contain recipes for very basic foods that barely seem to need a recipe. For example, I recently came across this recipe for String Beans in a hundred-year-old cookbook. But, when I look more closely, I realize that the d"
Sometimes old cookbooks contain recipes for very basic foods that barely seem to need a recipe. For example, I recently came across this recipe for String Beans in a hundred-year-old cookbook.
Source: Boston Cooking-School Cook Book (1921 Edition)
But, when I look more closely, I realize that the directions are very different than how the beans would be made today. Boiled string bean recipes today often call for leaving the beans whole and merely breaking the tips off the beans; other modern recipes call for breaking the beans into 2- 3 inch pieces. The hundred-year-old recipe, however, called for breaking or cutting the beans into small 1-inch pieces.
Modern recipes for boiled string beans also call for cooking them just a few minutes - 5 minutes or maybe 10 max. However the old recipe directs cooks to boil the string beans for 1-to 3 hours!!!
What the heck? But, next thing I knew I was boiling string beans for 1 hour. (I couldn't bring myself to boil them for more than that).
The verdict - The beans were very soft, but still maintained their shape. My daughter said, "Why did you ruin some perfectly good green beans? They taste like frozen or canned beans."
Break the tips off the string beans. Cut or break into 1-inch pieces. Wash beans, then put into a sauce pan. Cover with water and bring to a boil using high heat. Reduce heat and simmer for 1 to 3 hours. Add salt for last 1/2 hour of cooking. If most of the water boils away, add additional water. Remove from heat and drain. Put in serving bowl and top with a dab of butter.
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