Baked Bean Soup

Name: Baked Bean Soup
Ingredients: one cup of baked beans; one-half an onion; one cup of cold water; one-half pint of liquid from stewed and strained tomato; one-half tablespoon of flour; one tablespoon of water; thin slices of lemon; hard-boiled egg

From For the comfort of the family, 1914

Presented as published in 1914. 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

412Calories

20 gProtein

74 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories412 kcal

Protein20 g

Carbohydrates74 g

Fiber15 g

Sugars27 g

Total Fat7.9 g

Saturated Fat2.3 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1.8 g

Omega-30.4 g

Cholesterol204 mg

Sodium1051 mg

Potassium891 mg

Calcium174 mg

Iron5.1 mg

Magnesium99 mg

Phosphorus347 mg

Zinc2 mg

Copper0.5 mg

Manganese1.1 mg

Vitamin D1.1 mcg

Vitamin C59 mg

Vitamin A78 mcg

Vitamin E0.8 mg

Vitamin K1.4 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.2 mg

Folate73 mcg

Choline212 mg

Caffeine0 mg

Water623 g

As published

This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 17. The excerpt below is the record exactly as published.

one cup of baked beans and one-half an onion in one cup of cold water till soft. Strain. To one cup of bean pulp add one-half pint of liquid from stewed and strained tomato. Thicken with one-half tablespoon of flour which has been mixed with one tablespoon of water. Let the mixture boil a few minutes after adding flour. Serve with thin slices of lemon and hard-boiled egg

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