Americanside

Baked Beans

Name: Baked Beans
Cuisine: American
Ingredients: one quart of soup beans; one-half pound of pickled pork; two tablespoons molasses; one-half teaspoon mustard; enough water to cover

From The Pennsylvania German cook book, 1902

Aunt Susan

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

439Calories

26 gProtein

31 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories439 kcal

Protein26 g

Carbohydrates31 g

Fiber0.1 g

Sugars31 g

Total Fat23 g

Saturated Fat6.7 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol188 mg

Sodium2191 mg

Potassium638 mg

Calcium159 mg

Iron2.7 mg

Magnesium126 mg

Phosphorus213 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A25 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.9 mg

Folate2.5 mcg

Choline106 mg

Caffeine0 mg

Water181 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 31. The excerpt below is the record exactly as published.

BAKED BEANS. fake one quart of soup beans, wash and s(»ak over night. Then parboil until skin loosens. Add one-half teaspoon siHla and let boil two minutes. Then rub off as much of the skin as comes off washing them. Put into a bean pot with one half iHUind of pickled pork, or smoked flitch, two tablespoons molasses, one- half teaspoon mustard. Pour over enough water to cover

Cook this with the app: pantry check, scaling, and the assistant.