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Baked Beans
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
314Calories
1 gProtein
2 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories314 kcal
Protein1.5 g
Carbohydrates1.6 g
Fiber0.7 g
Sugars0.8 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat4 g
Cholesterol22 mg
Sodium4.4 mg
Potassium55 mg
Calcium9.9 mg
Iron0.2 mg
Magnesium4.5 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C2.1 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate7.3 mcg
Choline9.3 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 54. The excerpt below is the record exactly as published.
Baked Beans — Beans should be carefully looked over, thoroughly washed and pmt to soak over night in about twice their bulk of water. Put them in the kettle soon after breakfast the next morning, add about as much water as at first, place them where they will not burn, and let them cook slowly and without stirring until about ten o'clock. Then add half a pound of salt pork
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