Beans are boiled tender, drained, shaken dry over the heat and tossed in butter or double cream; also given for stewed wax beans. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 439.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 439 (falt i det fri)
The heading also gives the French name Féves au beurre, and the text mentions stewed wax beans (Mange-touts étuvés).
Boil the beans
Boil the beans tender and pour off the water.
Shake dry
Shake the beans dry over the heat.
Add butter
Add the butter. Instead of butter you can use 3 tbsp double cream.
The amount is converted from ½ kg of beans to 500 g. "As above" refers to earlier preparation of the beans, which is not repeated here.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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