Baked Bean Soup

Name: Baked Bean Soup
Ingredients: Two cups baked beans; four cups water; four teaspoons tomato juice; one slice onion; one stalk celery; two tablespoons flour; seasoning

From The National home cook book, 1900

Presented as published in 1900. 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

650Calories

26 gProtein

136 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories650 kcal

Protein26 g

Carbohydrates136 g

Fiber25 g

Sugars48 g

Total Fat4.9 g

Saturated Fat1.2 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2 g

Omega-30.9 g

Cholesterol35 mg

Sodium2073 mg

Potassium1551 mg

Calcium281 mg

Iron8.2 mg

Magnesium185 mg

Phosphorus511 mg

Zinc3 mg

Copper1 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C25 mg

Vitamin A9.7 mcg

Vitamin E0.3 mg

Vitamin K3.1 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.9 mg

Folate98 mcg

Choline122 mg

Caffeine0 mg

Water1494 g

As published

This recipe was extracted from The National home cook book (1900), page 84. The excerpt below is the record exactly as published.

BAKED BEAN SOUP—Two cups baked beans, four cups ‘water, four teaspoons tomato juice, one. slice onion, one stalk “celery, two tablespoons flour and seasoning

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