FoodNet

Baked Beans (Alternate)

From Quaker recipes, 1954

This recipe makes an excellent winter meal served with steamed brown bread and a salad.

Presented as published in 1954. 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

3177Calories
117 gProtein
446 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories3177 kcal
Protein117 g
Carbohydrates446 g
Fiber20 g
Sugars429 g
Total Fat167 g
Saturated Fat58 g
Monounsaturated Fat76 g
Polyunsaturated Fat19 g
Cholesterol103 mg
Sodium5004 mg
Potassium14803 mg
Calcium2103 mg
Iron49 mg
Magnesium2058 mg
Phosphorus2665 mg
Zinc18 mg
Copper7.9 mg
Manganese18 mg
Vitamin D5.6 mcg
Vitamin C11 mg
Vitamin A80 mcg
Vitamin E4 mg
Vitamin K8.2 mcg
Vitamin B63.8 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate26 mcg
Choline128 mg
Caffeine0 mg
Water309 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 58. The excerpt below is the record exactly as published.

1 teaspoon salt 1 egg, boiled Y2 cup bread crumbs Cut asparagus in one inch pieces. Add cup of hot cream and egg chopped, melted butter and salt. Stir bread crumbs in slightly. Put mixture into a baking dish and bake until a golden brown. Mrs. H. A. TOMLINSON ASPARAGUS SUBSTITUTE Spring onions with about 8 inches of the tops. Cook in boiling salted water about 30 minutes and serve with butter on toast or with white sauce. Mrs. ALICE PAIGE WHITE HARVARD BEETS 3 cups cooked diced beets 6 tablespoons sugar 3 tablespoons cornstarch Y2 cup vinegar Y cup water 3 tablespoons melted butter Combine sugar, cornstarch, butter, water and vinegar. Cook over hot water until smooth and thick. Season to taste. Add beets. Heat thoroughly. Serve at once. Serves 6. VADA M. VUNCANNON (Mrs. Clarence) CORN PUDDING 2 eggs Y2 cup sugar (less if sweet 3 ears young corn, well-filled corn is used) kernels 1 pint milk Salt and pepper to taste With sharp knife split the kernels down through the middle and scrape the corn from the cob. Beat the eggs, add the sugar, then the corn and thin with the milk. Salt and pepper to taste. Bake one hour. Miss Cora WHITE 156 VEGETABLES ete AS aS ne BEETS WITH ORANGE SAUCE ¥3 cup sugar 3 tablespoons vinegar 2 tablespoons cornstarch Mix and boil 5 minutes. To this add juice and grated rind of 1 orange and 2 tablespoons butter. Stir in cooked beets. BAKED BEANS 1 pound navy beans 1% cup molasses 1 cup tomato catsup 1 teaspoon salt 6 slices salt pork (fat back)
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