Americanside
Baked Beans
From The galley guide, 1923
Most people will prefer to buy canned baked beans and heat them in a saucepan.
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
2337Calories
7 gProtein
125 gCarbs
202 gFat
Full nutrition (33 nutrients)
Calories2337 kcal
Protein7.4 g
Carbohydrates125 g
Fiber0.4 g
Sugars124 g
Total Fat202 g
Saturated Fat73 g
Monounsaturated Fat96 g
Polyunsaturated Fat24 g
Cholesterol129 mg
Sodium7086 mg
Potassium2589 mg
Calcium356 mg
Iron8.6 mg
Magnesium417 mg
Phosphorus163 mg
Zinc1.5 mg
Copper0.9 mg
Manganese2.6 mg
Vitamin D7 mcg
Vitamin C0.4 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B61.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate7.2 mcg
Choline61 mg
Caffeine0 mg
Water54 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.
1 tablespoon salt, 1 teaspoon dry mustard, 1 pinch of soda, p3 cup molasses and y2 lb. salt pork cut in small RECIPES 83 cubes, mix and fill up pot with boiling water. Cover and bake slowly in oven for 7 hrs., remove cover and bake 1 hr. more, replenishing pot with boiling water as needed to keep beans covered. Most people will prefer to buy canned baked beans
Cook this with the app: pantry check, scaling, and the assistant.