Americanside

Baked Beans

Name: Baked Beans
Cuisine: American
Ingredients: One quart beans, soaked over night; put with them a small piece of salt pork; sprinkle over the top one tablespoon of white sugar

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

223Calories

9 gProtein

52 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories223 kcal

Protein9.4 g

Carbohydrates52 g

Fiber16 g

Sugars31 g

Total Fat1.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium5.1 mg

Potassium730 mg

Calcium220 mg

Iron3.3 mg

Magnesium90 mg

Phosphorus145 mg

Zinc1.3 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C48 mg

Vitamin A160 mcg

Vitamin E2.3 mg

Vitamin K239 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.1 mg

Folate165 mcg

Choline84 mg

Caffeine0 mg

Water446 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 8. The excerpt below is the record exactly as published.

BAKED BEANS. One quart beans, soaked over night ; in the morning put them in a kettle with cold water and boil ten minutes ; change the water, and put with them a small piece of salt pork. Let them boil until nearly tender, then take them out of the ket- tle with a skimmer ; put in a baking dish, with pork in the centre ; cut the rind in small squares ; sprinkle over the top one tablespoon of white sugar

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