Baked Beans and Corn
From Blue Ribbon and Pure Gold 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
552Calories
18 gProtein
96 gCarbs
11 gFat
Full nutrition (20 nutrients)
Calories552 kcal
Protein18 g
Carbohydrates96 g
Fiber16 g
Sugars48 g
Total Fat11 g
Sodium0 mg
Potassium1548 mg
Calcium4.3 mg
Iron2.5 mg
Magnesium168 mg
Phosphorus493 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin B61 mg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Water524 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 84. 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.