Baked Bean Soup

Name: Baked Bean Soup
Ingredients: a half pint of white beans; two or two and one-half quarts of boiling water; a tablespoonful of pearled tapioca; salt if desired; as much powdered thyme as can be taken on the point of a penknife

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

1435Calories

88 gProtein

311 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories1435 kcal

Protein88 g

Carbohydrates311 g

Fiber31 g

Sugars2.2 g

Total Fat12 g

Saturated Fat1.4 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat3.6 g

Cholesterol0 mg

Sodium4297 mg

Potassium4156 mg

Calcium1772 mg

Iron139 mg

Magnesium544 mg

Phosphorus1527 mg

Zinc10 mg

Copper2.5 mg

Manganese5.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.6 mg

Niacin (B3)32 mg

Folate511 mcg

Choline49 mg

Caffeine0 mg

Water1538 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 59. The excerpt below is the record exactly as published.

Baked Bean Soup. — Soak a half pint of white beans over- night. In the morning turn off the water, and place them in an earthen dish with two or two and one-half quarts of boiling water; cover and let them simmer in a moderate oven four or five hours. Also soak overnight a tablespoonful of pearled tapi- oca in sufficient water to cover. "When the beans are soft, rub through a colander, after which add the soaked tapioca, and salt 7 98 EVERY-DAY DISHES. if desired ; also as much powdered thyme as can be talcen on the point of a penknife

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