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Baked Beans
From Cooking and castle-building, 1880
Beans should be thoroughly cooked to avoid indigestibility.
Presented as published in 1880. 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
410Calories
19 gProtein
94 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories410 kcal
Protein19 g
Carbohydrates94 g
Fiber32 g
Sugars52 g
Total Fat2.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium18 mg
Potassium1762 mg
Calcium482 mg
Iron7.5 mg
Magnesium230 mg
Phosphorus296 mg
Zinc2.6 mg
Copper0.7 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C97 mg
Vitamin A320 mcg
Vitamin E4.6 mg
Vitamin K479 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)6.3 mg
Folate330 mcg
Choline172 mg
Caffeine0 mg
Water896 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 40. The excerpt below is the record exactly as published.
baked beans, without the addition of pork. Care should be taken to always have beans thoroughly cooked, as other- wise they are indigestible and unwdiolesome." "Kate," said Emeline, "I can give you a better method for baking beans. Pick and soak the beans over nio'ht in cold water. In the mornino^ put them into fresh cold water to boil, and simmer gently till the skins break, and they seem about to fall to pieces. Then season to taste with salt, pepper, and butter; or, use pork, if preferred, adding a tablespoonful of molasses
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