
A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Break off the end that grew to the vine, drawing off at the same time the string upon the edge
Repeat the same process from the other
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Modern guidance to help you succeed with this vintage recipe
Removing the fibrous strings from green beans before cooking eliminates tough, chewy connective tissue that doesn't break down during cooking. These strings are vascular bundles that transported nutrients in the growing plant. Modern varieties have been bred to be nearly stringless, but older heirloom varieties require this preparation. The snapping motion also confirms freshness—beans that snap cleanly are crisp and haven't begun to dehydrate.
Trimmed beans can be stored in a sealed plastic bag with a damp paper towel in the refrigerator for up to 2 days before cooking. Do not wash until ready to cook, as excess moisture promotes spoilage.
Raw trimmed beans should be stored in the refrigerator crisper drawer in a perforated plastic bag for up to 4 days. If cooked, store in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water or butter to restore moisture.
AI-generated tips from Chef Cecil's culinary database
Trimmed beans can be stored in a sealed plastic bag with a damp paper towel in the refrigerator for up to 2 days before cooking. Do not wash until ready to cook, as excess moisture promotes spoilage.
Raw trimmed beans should be stored in the refrigerator crisper drawer in a perforated plastic bag for up to 4 days. If cooked, store in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water or butter to restore moisture.