Americanside

Baked Beans

Name: Baked Beans
Cuisine: American
Ingredients: 1 qt. pea beans; 1 tablespoon salt; 1 teaspoon dry mustard; 1 pinch of soda; 1/2 cup molasses; 1/2 lb. salt pork

From The galley guide, 1923

Presented as published in 1923. 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

3357Calories

67 gProtein

314 gCarbs

207 gFat

Full nutrition (34 nutrients)

Calories3357 kcal

Protein67 g

Carbohydrates314 g

Fiber77 g

Sugars127 g

Total Fat207 g

Saturated Fat73 g

Monounsaturated Fat96 g

Polyunsaturated Fat25 g

Omega-31.5 g

Cholesterol129 mg

Sodium8812 mg

Potassium5421 mg

Calcium859 mg

Iron26 mg

Magnesium803 mg

Phosphorus1211 mg

Zinc9 mg

Copper2.4 mg

Manganese6.5 mg

Vitamin D7 mcg

Vitamin C7 mg

Vitamin A11 mcg

Vitamin E0.2 mg

Vitamin K4.5 mcg

Vitamin B62.2 mg

Vitamin B120.4 mcg

Thiamin (B1)2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.6 mg

Folate1026 mcg

Choline386 mg

Caffeine0 mg

Water518 g

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 28. The excerpt below is the record exactly as published.

Baked Beans. Soak 1 qt. pea beans over night in cold water, drain and cover with new water in a saucepan. Bring to a boil and then simmer slowly until beans are tender. Pour them into earthenware bean pot, add 1 tablespoon salt, 1 teaspoon dry mustard, 1 pinch of soda, p3 cup molasses and y2 lb. salt pork

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