French, or Kidney Beans—to Preserve

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Preserving
Instructions (8)
  1. Slice them or leave them whole.
  2. Have a large basin or cork.
  3. Lay in it salt an inch deep.
  4. On that put a layer of beans, then salt again, and so on.
  5. Cover the top layer of beans with salt.
  6. They will keep well.
  7. When wanted, they are boiled like fresh beans, but you change the water when the beans are half cooked.
  8. The Druminnor butler bottles beans with salt, and corks them up to exclude the air.
Original Text
French, or Kidney Beans—to Preserve. (1892.) To preserve French beans, Mrs. Hanbury Williams says, “Slice them or leave them whole; have a large basin or cork; lay in it salt an inch deep; on that put a layer of beans, then salt again, and so on—but cover the top layer of beans with salt, and they will keep well. “When wanted, they are boiled like fresh beans, but you change the water when the beans are half cooked.” The Druminnor butler bottles beans with salt, and corks them up to exclude the air.
Notes
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