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Baked Beans
From Camp cookery (Milam, for Boy Scouts), 1918
Presented as published in 1918. 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
1394Calories
26 gProtein
232 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1394 kcal
Protein26 g
Carbohydrates232 g
Fiber16 g
Sugars212 g
Total Fat46 g
Saturated Fat15 g
Monounsaturated Fat19 g
Polyunsaturated Fat7.7 g
Omega-30.3 g
Cholesterol79 mg
Sodium7953 mg
Potassium2788 mg
Calcium487 mg
Iron9.7 mg
Magnesium407 mg
Phosphorus383 mg
Zinc3 mg
Copper1 mg
Manganese3.4 mg
Vitamin D0.5 mcg
Vitamin C48 mg
Vitamin A173 mcg
Vitamin E2.8 mg
Vitamin K239 mcg
Vitamin B61.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9 mg
Folate165 mcg
Choline158 mg
Caffeine0 mg
Water529 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 17. The excerpt below is the record exactly as published.
Baked Beans Soak 1 quart of beans over night in cold water. Drain, and cover with fresh water adding a pinch of soda, and boil for an hour. Pour off this water, add fresh hot water, and cook until the skins burst and the beans seem quite soft. Add to beans and mix: 1 tablespoon salt A little pepper 6 tablespoons molasses x/i cup sugar 4 or 5 slices salt pork or bacon
Cook this with the app: pantry check, scaling, and the assistant.