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Baked Beans
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
29Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein1.6 g
Carbohydrates6.6 g
Fiber2.7 g
Sugars3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.8 mg
Potassium122 mg
Calcium37 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A27 mcg
Vitamin E0.4 mg
Vitamin K40 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate27 mcg
Choline14 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 324. The excerpt below is the record exactly as published.
BAKED BEANS. Boil one quart of beans until the skins will crack when blown, then put them in a deep pan to bake, after the following manner: A layer of beans, then a sprinkle of sugar, salt and pepper, some fresh pork, or but- t
Cook this with the app: pantry check, scaling, and the assistant.