Americanside
Baked Beans
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
108Calories
3 gProtein
26 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein2.6 g
Carbohydrates26 g
Fiber4.4 g
Sugars20 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium2372 mg
Potassium505 mg
Calcium106 mg
Iron2 mg
Magnesium76 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K62 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate42 mcg
Choline24 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 34. The excerpt below is the record exactly as published.
Baked Beans. Boston Brown Bread. Canned Peaches. Cake. Tea. Baked Beans.— Soak one cup of beans over night ; in the morn ing pour off the water, wash and pick over. Put in a saucepan, add I teaspoonful salt, Ji teaspoonful pepper, H teaspoonful mustard. Cover with hot water and boil ten minutes. Empty contents of pan into the bean pot, add i tablespoonful molasses and a piece of salt pork
Cook this with the app: pantry check, scaling, and the assistant.