Baked Bean Salad

Name: Baked Bean Salad
Ingredients: 2 cups cold baked beans; 3 ripe tomatoes; 3 tablespoons vinegar; 6 tablespoons oil; { teaspoon mustard; Paprika; J teaspoon onion juice

From Left-overs made palatable, 1902

If ripe tomatoes are not in season, set mock tomatoes about the base of the dish.

Presented as published in 1902. 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

863Calories

31 gProtein

124 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories863 kcal

Protein31 g

Carbohydrates124 g

Fiber32 g

Sugars9.8 g

Total Fat27 g

Saturated Fat10 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.1 g

Omega-30 g

Cholesterol25 mg

Sodium2214 mg

Potassium2681 mg

Calcium352 mg

Iron11 mg

Magnesium261 mg

Phosphorus647 mg

Zinc4.4 mg

Copper1 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C55 mg

Vitamin A151 mcg

Vitamin E2 mg

Vitamin K29 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.2 mg

Folate298 mcg

Choline24 mg

Caffeine0 mg

Water722 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 26. The excerpt below is the record exactly as published.

BAKED BEAN SALAD 2 cups cold baked beans 3 ripe tomatoes 3 tablespoons vinegar 6 tablespoons oil { teaspoon mustard Paprika J teaspoon onion juice

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