Americanside
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
2515Calories
175 gProtein
59 gCarbs
174 gFat
Full nutrition (34 nutrients)
Calories2515 kcal
Protein175 g
Carbohydrates59 g
Fiber16 g
Sugars34 g
Total Fat174 g
Saturated Fat58 g
Monounsaturated Fat84 g
Polyunsaturated Fat6.9 g
Omega-30 g
Cholesterol889 mg
Sodium8899 mg
Potassium2356 mg
Calcium338 mg
Iron21 mg
Magnesium252 mg
Phosphorus1291 mg
Zinc43 mg
Copper1.8 mg
Manganese2 mg
Vitamin D0.9 mcg
Vitamin C49 mg
Vitamin A160 mcg
Vitamin E3.8 mg
Vitamin K253 mcg
Vitamin B62.5 mg
Vitamin B1215 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate220 mcg
Choline715 mg
Caffeine0 mg
Water998 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.
BAKED BEANS. Pick one quart of beans free from stones and dirt. Wash and soak in cold water over night. In the morning pour off the water. Cover with hot water, pnt two pounds of corned beef with them, and boil until the; begin to split open (the time depends upon the age of the beans, bat it will be from thirty to sixty minutes). Tnrn tbem into the colander, and pour over them 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
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.