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Baked Beans
From The Carbon County cook book, 1926
Presented as published in 1926. 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
257Calories
11 gProtein
60 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories257 kcal
Protein11 g
Carbohydrates60 g
Fiber17 g
Sugars37 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium19 mg
Potassium1317 mg
Calcium274 mg
Iron4.6 mg
Magnesium153 mg
Phosphorus180 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A210 mcg
Vitamin E2.9 mg
Vitamin K249 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate183 mcg
Choline95 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 40. The excerpt below is the record exactly as published.
Baked Beans. Put 1 quart of beans in cold water and cover well, let boil until tender, place in crock or deep pan with squares of bacon and a little onion. Alternate layers until all the beans are used. Pour over them 1 tablespoon molasses, juice of 1 can to- matoes
Cook this with the app: pantry check, scaling, and the assistant.