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Baked Beans
From The Institute cook book, 1913
Serves 6
Presented as published in 1913. 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
333Calories
3 gProtein
6 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories333 kcal
Protein2.5 g
Carbohydrates6 g
Fiber2.4 g
Sugars2.7 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat4 g
Cholesterol22 mg
Sodium4.9 mg
Potassium135 mg
Calcium34 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C7.4 mg
Vitamin A26 mcg
Vitamin E0.3 mg
Vitamin K36 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline19 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 161. The excerpt below is the record exactly as published.
BAKED BEANS Clean the beans and soak in cold water over night. Drain off this water and add enough fresh water to cover them. Add a half pound of salt pork to each quart of beans (measured before soak- ing) ; add salt, pepper and molasses or sugar
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