One quart of French beans
Butter
Cream
An egg
Some grated cheese
Allspice
Some lemon juice
A little white wine vinegar

"Boil one quart of French beans slowly until nearly tender; then dry, and put them to cook in fresh butter. Mix a teacupful of cream, an egg, some grated cheese, and some allspice well together in a sauce-pan, then add some lemon

juice, a little white wine vinegar, and boil. Pour this sauce over the beans, mix well, and serve up hot."

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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