Baked Bean Soup

Name: Baked Bean Soup
Ingredients: 3 cups cold baked beans; 2 cups water; 4 cups stock; 2 slices onion; 3 stalks celery; i J cups canned tomatoes; i tablespoon Oscar sauce; Salt and pepper; 2 tablespoons butter; 2 tablespoons flour

From Left-overs made palatable, 1902

— Mrs. W. D. Edmister.

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

1488Calories

52 gProtein

230 gCarbs

63 gFat

Full nutrition (33 nutrients)

Calories1488 kcal

Protein52 g

Carbohydrates230 g

Fiber53 g

Sugars24 g

Total Fat63 g

Saturated Fat15 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.7 g

Cholesterol101 mg

Sodium3771 mg

Potassium4548 mg

Calcium666 mg

Iron23 mg

Magnesium435 mg

Phosphorus1062 mg

Zinc6.9 mg

Copper1.7 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C58 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1.2 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.5 mg

Folate446 mcg

Choline18 mg

Caffeine0 mg

Water1627 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 27. The excerpt below is the record exactly as published.

BAKED BEAN SOUP 3 cups cold baked beans 2 cups water 4 cups stock 2 slices onion Made Palatable 81 3 stalks celery i J cups canned tomatoes i tablespoon Oscar sauce Salt and pepper 2 tablespoons butter 2 tablespoons flour

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