How were green beans prepared at the beginning of the 20th century? Even at that time, green beans were one of the most popular dishes and were prepared both lean and fatty.
Lean green beans
Green beans were picked in the morning, while there was shade, then they were chopped into small pieces, about a centimeter long. After washing, they would put her in the pot. Then they would salt it and pour (usually) hot water over it. To taste, garlic was added (it was optional), and some also added a little vinegar to sour it. It was known that green plums or grapes were also added (to increase acidity). Some people added finely chopped onions to the lean green beans.
Fat green beans
Fat green beans were prepared in the same way as lean green beans, except that cream or an egg beaten in milk was added to it.
With meat and bacon, green beans were very rarely prepared.
Young green beans on a baking tray
Young green beans were also prepared "on a baking sheet". For this method of preparation, only the stalks and the top were cut (because young green beans do not have "strings"), then they were scalded in hot water and placed in a pan. Then a sprinkling was made, to which a handful of wheat flour was added, then poured with hot water, salted and sprinkled on the green beans. After that, they would cover the pan with hot sauce and when it was well baked, then they would serve it.
Source: Serbian folk dishes in Levč and Temnić, 1908, Stanoje M. Mijatović
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