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Baked Beans

Name: Baked Beans
Yield: 24 servings
Cuisine: American
Ingredients: 2 quarts beans; 1% teaspoonfuls mustard; 11/^ tablespoonfuls soda; 1 teaspoonful paprika; Yz cupful molasses; 3 tablespoonfuls salt; 4 tablespoonfuls sugar; 1 pound bacon

From The farm cook & rule book, 1923

Serves 24

Serves about 30 persons.

Presented as published in 1923. 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

117Calories

3 gProtein

11 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories117 kcal

Protein3.4 g

Carbohydrates11 g

Fiber1.4 g

Sugars8.8 g

Total Fat7.2 g

Saturated Fat2.4 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol12 mg

Sodium1024 mg

Potassium202 mg

Calcium35 mg

Iron0.7 mg

Magnesium27 mg

Phosphorus46 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C4 mg

Vitamin A18 mcg

Vitamin E0.3 mg

Vitamin K20 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate14 mcg

Choline17 mg

Caffeine0 mg

Water48 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 96. The excerpt below is the record exactly as published.

Baked Beans 2 quarts beans 1% teaspoonfuls mustard 11/^ tablespoonfuls soda 1 teaspoonful paprika Yz cupful molasses 3 tablespoonfuls salt 4 tablespoonfuls sugar 1 pound bacon

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