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Baked Bean Puree
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
525Calories
31 gProtein
99 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein31 g
Carbohydrates99 g
Fiber28 g
Sugars15 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium577 mg
Potassium2586 mg
Calcium156 mg
Iron11 mg
Magnesium319 mg
Phosphorus560 mg
Zinc4 mg
Copper1.1 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A17 mcg
Vitamin E1 mg
Vitamin K8.6 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate547 mcg
Choline134 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 49. The excerpt below is the record exactly as published.
BAKED BEAN PUEEE. 3 C. cold beans y2 t. salt 2 slices onion y8 t. pepper 2 stalks celery 1-16 t. cayenne 2 C. tomato (stewed) 2 pts. stock or water
Cook this with the app: pantry check, scaling, and the assistant.