Americanside

Baked Bean Sandwiches

Name: Baked Bean Sandwiches
Yield: 1 servings
Cuisine: American
Ingredients: one-half of a cup of baked beans; one-half of a teaspoonful of chopped parsley; one-half of a teaspoonful of chopped celery; one-quarter of a teaspoonful of onion juice; made mustard enough to just cover the end of a teaspoon; between slices of graham or rye bread

From The national course in home economics, 1917

Serves 1

Presented as published in 1917. 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

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 120. The excerpt below is the record exactly as published.

BAKED BEAN SANDWICHES. Beat one-half of a cup of baked beans to a smooth paste. Add one- half of a teaspoonful of chopped parsley and celery, one-quarter of a tea- spoonful of onion juice and made mustard enough to just cover the end of a teaspoon. Spread between slices of graham or rye bread

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