Baked Bean Soup

Name: Baked Bean Soup
Ingredients: 3 cups cold baked beans; 1.5 cups stewed and strained tomatoes; 3 pints water; 2 slices lemon; 2 tablespoons fat; 2 tablespoons flour; Salt; Pepper

From Metropolitan cook book, 1918

Celery stalks, celery salt, or the dried leaves of celery may be added.

Presented as published in 1918. 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

1476Calories

53 gProtein

233 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories1476 kcal

Protein53 g

Carbohydrates233 g

Fiber59 g

Sugars18 g

Total Fat42 g

Saturated Fat15 g

Monounsaturated Fat16 g

Polyunsaturated Fat6 g

Omega-30 g

Cholesterol38 mg

Sodium4735 mg

Potassium4625 mg

Calcium732 mg

Iron24 mg

Magnesium470 mg

Phosphorus1019 mg

Zinc6.7 mg

Copper2.1 mg

Manganese5.8 mg

Vitamin D0 mcg

Vitamin C147 mg

Vitamin A8.8 mcg

Vitamin E0.6 mg

Vitamin K41 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.6 mg

Folate416 mcg

Choline13 mg

Caffeine0 mg

Water2416 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 16. The excerpt below is the record exactly as published.

BAKED BEAN SOUP 3 cups cold baked beans 1| cups stewed and 1 tablespoon ChiU sauce 3 pints water strained tomatoes Salt 2 slices lemon 2 tablespoons fat Pepper 2 tablespoons flour

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