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Baked Beans
From The new Kentucky home cook book, 1884
Serves 6
Serve hot or cold with mayonnaise sauce.
Presented as published in 1884. 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
136Calories
8 gProtein
26 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein8 g
Carbohydrates26 g
Fiber5.8 g
Sugars4.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium718 mg
Potassium546 mg
Calcium49 mg
Iron2.5 mg
Magnesium78 mg
Phosphorus136 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A9.7 mcg
Vitamin E0.8 mg
Vitamin K6.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate19 mcg
Choline45 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 88. The excerpt below is the record exactly as published.
BAKED BEANS. Put one quart of small beans on the back of the range to simmer (not boil) until they are tender — about five hours ; then take them out of the pot and pour off the water; have a brown earthen pot, in the bottom of which place a very small onion, then the beans, one table-spoonful of molasses, one tea-spoonful of salt, one-half tea-spoonful of black pep- per, one quarter of a pound of salt-pork on top. Pour three pints of cold water
Cook this with the app: pantry check, scaling, and the assistant.