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Baked Beans
From Dr. Fenner's peoples remedies for the family cook book, 1903
A hearty dish, perfect for gatherings.
Presented as published in 1903. 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
2137Calories
16 gProtein
70 gCarbs
203 gFat
Full nutrition (33 nutrients)
Calories2137 kcal
Protein16 g
Carbohydrates70 g
Fiber16 g
Sugars49 g
Total Fat203 g
Saturated Fat73 g
Monounsaturated Fat95 g
Polyunsaturated Fat24 g
Cholesterol129 mg
Sodium45 mg
Potassium1482 mg
Calcium309 mg
Iron5.6 mg
Magnesium195 mg
Phosphorus244 mg
Zinc2.2 mg
Copper0.5 mg
Manganese2.1 mg
Vitamin D7 mcg
Vitamin C49 mg
Vitamin A171 mcg
Vitamin E2.3 mg
Vitamin K239 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate167 mcg
Choline125 mg
Caffeine0 mg
Water472 g
As published
This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 11. The excerpt below is the record exactly as published.
Baked Beans. 1 quart of beans; % pound of salt pork. Place in cold water; ; boil 30 minutes Drain; place again in cold water and boil until tender. Add 2 tablespoontfuls of molasses, a little w hite pepper; also salt, if pork has not salted it sufficiently
Cook this with the app: pantry check, scaling, and the assistant.