Baked Bean Salad

Name: Baked Bean Salad
Ingredients: i pint baked beans; juice of half a lemon; i finely-chopped shallot; the white part of a stick of celery; mayonnaise or other dressing; stoned olives; anchovy fillets; tomatoes

From How to cook vegetables, 1911

Presented as published in 1911. 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

578Calories

25 gProtein

119 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories578 kcal

Protein25 g

Carbohydrates119 g

Fiber24 g

Sugars47 g

Total Fat4.9 g

Saturated Fat1.2 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat2.1 g

Omega-30.9 g

Cholesterol37 mg

Sodium1998 mg

Potassium1656 mg

Calcium236 mg

Iron7.7 mg

Magnesium175 mg

Phosphorus503 mg

Zinc2.9 mg

Copper1 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A60 mcg

Vitamin E0.9 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.5 mg

Folate68 mcg

Choline122 mg

Caffeine0 mg

Water534 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 17. The excerpt below is the record exactly as published.

Baked Bean Salad. i pint baked beans, juice of half a lemon, i finely- chopped shallot, the white part of a stick of celery, mayonnaise or other dressing, stoned olives, anchovy fillets, tomatoes

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