Baked Bean and Tomato Soup

Name: Baked Bean and Tomato Soup
Ingredients: Put one pint of cold baked beans; and one pint of sliced or canned tomatoes; with two quarts of cold water; and one small onion

From A practical cook and text book for general use, 1896

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

997Calories

35 gProtein

152 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories997 kcal

Protein35 g

Carbohydrates152 g

Fiber38 g

Sugars21 g

Total Fat28 g

Saturated Fat9.9 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.8 g

Cholesterol25 mg

Sodium2780 mg

Potassium3422 mg

Calcium477 mg

Iron20 mg

Magnesium326 mg

Phosphorus727 mg

Zinc4.9 mg

Copper1.5 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.2 mg

Folate271 mcg

Choline9.2 mg

Caffeine0 mg

Water2716 g

As published

This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 55. The excerpt below is the record exactly as published.

Baked Bean and Tomato Soup. Put one pint of cold baked beans and one pint of sliced or canned toma- toes into a sauce pan with two quarts of cold water and one small onion

Cook this with the app: pantry check, scaling, and the assistant.