Americanside
Baked Beans
From Canadian cook book, 1924
Add water as needed during cooking, or add stewed and strained tomatoes or tomato catsup during last hour of cooking.
Presented as published in 1924. 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
9560Calories
354 gProtein
44 gCarbs
996 gFat
Full nutrition (34 nutrients)
Calories9560 kcal
Protein354 g
Carbohydrates44 g
Fiber42 g
Sugars42 g
Total Fat996 g
Saturated Fat360 g
Monounsaturated Fat472 g
Polyunsaturated Fat105 g
Omega-30.1 g
Cholesterol1365 mg
Sodium34599 mg
Potassium17561 mg
Calcium2456 mg
Iron58 mg
Magnesium1928 mg
Phosphorus7611 mg
Zinc55 mg
Copper11 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60.6 mg
Vitamin B126.7 mcg
Thiamin (B1)4.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)36 mg
Folate33 mcg
Choline3.5 mg
Caffeine0 mg
Water478 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 29. The excerpt below is the record exactly as published.
BAKED BEANS. 4 c. small white beans. 3^ lb. fat salt pork. 3i tb. salt. 1 tb. molasses. 2 tb. brown sugar. }i T. pepper. 1 T. mustard
Cook this with the app: pantry check, scaling, and the assistant.