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Baked Beans
From Cookery 1 experiments and recipes, 1912
Presented as published in 1912. 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
21Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein0.1 g
Carbohydrates5.2 g
Fiber0.1 g
Sugars5.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1184 mg
Potassium103 mg
Calcium16 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus3.6 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline0.9 mg
Caffeine0 mg
Water2.7 g
As published
This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 8. The excerpt below is the record exactly as published.
a one inch cube of salt pork, finish filling with beans, add % t. salt, yk t. mustard, 1 t. sugar or 1 t. molasses and enough water to cover the beans
Cook this with the app: pantry check, scaling, and the assistant.