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Baked Beans
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
304Calories
34 gProtein
1 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein34 g
Carbohydrates0.8 g
Fiber0.3 g
Sugars0.4 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol111 mg
Sodium92 mg
Potassium601 mg
Calcium32 mg
Iron1.3 mg
Magnesium41 mg
Phosphorus351 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C1.1 mg
Vitamin A6.6 mcg
Vitamin E0.3 mg
Vitamin K4.8 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.3 mg
Folate5 mcg
Choline88 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 136. The excerpt below is the record exactly as published.
BAKED BEANS. Put the beans to soak early in the evening in a dish large enough to admit of plenty of water. Change the water at bedtime, next morning early parboil 2 hours, then pour off nearly all the water. Take raw pork scorched a little, put the beans into a deep dish, put the pork in the middle, sinking it down so that it is just level with the top. Add a little molasses and bake 4 or 5 hours
Cook this with the app: pantry check, scaling, and the assistant.