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Baked Bean Sandwiches

Name: Baked Bean Sandwiches
Yield: 3 servings
Cuisine: American
Ingredients: 2 cups of baked beans; 1 teaspoon of finely minced parsley; 1 teaspoon of finely minced celery; 1 teaspoon of onion juice; 1/2 teaspoon of made mustard; thin buttered slices of whole wheat bread

From The Cook County cook book, 1912

Serves 3

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

395Calories

16 gProtein

74 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories395 kcal

Protein16 g

Carbohydrates74 g

Fiber11 g

Sugars18 g

Total Fat5.1 g

Saturated Fat0.9 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2 g

Omega-30.4 g

Cholesterol12 mg

Sodium1029 mg

Potassium504 mg

Calcium166 mg

Iron5.2 mg

Magnesium83 mg

Phosphorus250 mg

Zinc1.7 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A3.7 mcg

Vitamin E0.2 mg

Vitamin K13 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5 mg

Folate82 mcg

Choline52 mg

Caffeine0 mg

Water150 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 82. The excerpt below is the record exactly as published.

BAKED BEAN SANDWICHES.— Rub 2 cups of baked beans through a fruit press, add 1 teaspoon each of finely iminced parsley and celery, 1 teaspoon of onion juice and ]/^ teaspoon of made mustard. Spread between thin buttered slices of whole wheat bread

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