Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | 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
- two quarts beans
- two quarts boiling water
- two tablespoons flour
- half table- spoons butter rubbed into two tablespoons flour
- pepper
- salt
- vinegar
Directions
Mrs. S. M. Guy. Beets retain their sugary delicate flavor much bet-
288 THE BUCKEYE COOK BOOK.
ter by baking instead of boiling ; turn often in the pan while in the oven, using a knife, as a fork would cause the juice to flow ; when done, remove skin, and season with butter, pepper and salt, after slicing, or if for pickle, slice into good cold vinegar.
STRING BEANS. String, snap and wash two quarts beans, boil in plenty of water about fifteen minutes, drain off and put on again in about two quarts boiling water ; boil an hour and a half, and add salt and pepper just before taking up, stirring in one and a half table- spoons butter rubbed into two tablespoons flour. For shelled beans boil in water enough to cover half an hour and dress as above.