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Baked Bean Salad
From The Cook County cook book, 1912
Serves 3
Recipe by Mrs. Frank Mullins, Franklin, IL.
Presented as published in 1912. 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
470Calories
16 gProtein
78 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein16 g
Carbohydrates78 g
Fiber16 g
Sugars31 g
Total Fat12 g
Saturated Fat1.5 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2.5 g
Omega-30.6 g
Cholesterol23 mg
Sodium2080 mg
Potassium849 mg
Calcium148 mg
Iron4.8 mg
Magnesium106 mg
Phosphorus311 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A3.4 mcg
Vitamin E3.2 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate37 mcg
Choline77 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 302. The excerpt below is the record exactly as published.
onions very thin; put into cold water and press them hard to remove the strong 440 CHEESE, MACARONI, NUTS & RICE, ETC. taste, then drain. Put 1 qt. of baked beans into the salad bowl; mix in the onions and 1 heaping teaspoon of salt, ^4 teaspoon of pepper, 1 teaspoon of white sugar, 2 tablespoons of salad oil, and 1 cup of vinegar; mix lightly by tossing, and garnish with olives
Cook this with the app: pantry check, scaling, and the assistant.