Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart of -wblte beans
- 2 sprigs of minced thyme
- 1 bay leaf
- thyme
- bay leaf
- parsley
- salt
- pepper
Directions
Des Haricots Blancs.
White Beans may be prepared in exactly the same manner as red beans, using any of the above re- cipes. By many the white bean is preferred as the more delicate bean.
Wlilte Beans it la Maltre d'Hotel.
Haricots Blancs S. la Maitre d'Hotel. 1 Quart of -Wblte Beans.
2 Sprigs of Minced Thyme and Parsley.
1 Bay Leaf. Sauce a la Maltre d'Hotel.
Prepare the' white beans and cook in exactly the same manner as red beans a la Maltre d'Hotel. Before adding the butter, however, add a minced sprig of thyme, bay leaf and parsley, and salt and pepper to taste. Let them simmer for a few minutes on the fire, and then take oft and add the juice of a lemon.