Baked Beans and Corn

Name: Baked Beans and Corn
Ingredients: 2 cups corn; half the above recipe

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

2587Calories

18 gProtein

96 gCarbs

236 gFat

Full nutrition (33 nutrients)

Calories2587 kcal

Protein18 g

Carbohydrates96 g

Fiber16 g

Sugars48 g

Total Fat236 g

Saturated Fat88 g

Monounsaturated Fat102 g

Polyunsaturated Fat25 g

Cholesterol215 mg

Sodium340 mg

Potassium1548 mg

Calcium4.3 mg

Iron2.5 mg

Magnesium168 mg

Phosphorus493 mg

Zinc3.9 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.4 mg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)10 mg

Folate0 mcg

Choline96 mg

Caffeine0 mg

Water524 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 82. The excerpt below is the record exactly as published.

Baked Beans and Corn—Use half the above recipe, and 1 hour before beans are done add 2 cups corn

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