Baked-Bean Loaf

Name: Baked-Bean Loaf
Ingredients: 1 pint cold baked beans; 1 tablespoonful finely minced onion; 1 cupful bread crumbs; 2 tablespoonfuls tomato catsup; Salt and pepper

From Food and health, 1916

Pairs well with Boston brown bread.

Presented as published in 1916. 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

1249Calories

43 gProtein

197 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories1249 kcal

Protein43 g

Carbohydrates197 g

Fiber33 g

Sugars14 g

Total Fat32 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat6 g

Cholesterol25 mg

Sodium3235 mg

Potassium2132 mg

Calcium513 mg

Iron15 mg

Magnesium269 mg

Phosphorus741 mg

Zinc5.3 mg

Copper1.1 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C7.6 mg

Vitamin A8.8 mcg

Vitamin E0.6 mg

Vitamin K8.2 mcg

Vitamin B60.7 mg

Vitamin B120.4 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.7 mg

Folate363 mcg

Choline21 mg

Caffeine0 mg

Water368 g

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 28. The excerpt below is the record exactly as published.

baked-bean loaf is a very good substitute for meat. Courtisj/ fsf ih*. .\t:iv I^j/V >'r<il, ( Wnlt-^*^ of A grtciU-iure al Corneii Ufiir^rzitn. Fig. 41 . — Baked-bean loaf. Baked-bean loaf. What and how much, I pint cold baked beans i tablespoonful finely I egg, beaten minced onion I cupful bread crumbs 2 tablespoonfuls tomato Salt and pepper

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