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Baked Beans
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
596Calories
55 gProtein
54 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein55 g
Carbohydrates54 g
Fiber2.8 g
Sugars16 g
Total Fat18 g
Saturated Fat6.7 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol156 mg
Sodium836 mg
Potassium1167 mg
Calcium287 mg
Iron22 mg
Magnesium133 mg
Phosphorus533 mg
Zinc13 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2.6 mcg
Vitamin E0.5 mg
Vitamin K3.4 mcg
Vitamin B61.5 mg
Vitamin B126.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate76 mcg
Choline154 mg
Caffeine0 mg
Water2258 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 52. The excerpt below is the record exactly as published.
two or three quarts of cold water. Put about half of the beans in a deep earthen pot, then put in the beef, and finally the remainder of the beans. Mix one teaspoonful of mustard and one tablespoonful ot molasses with a little water. Pour this over the beans, and then add boiling water to just cover
Cook this with the app: pantry check, scaling, and the assistant.