Americanside
Baked Beans, No. 1
From Manual for army cooks, 1896
Brown the top before serving.
Presented as published in 1896. 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
1004Calories
2 gProtein
257 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1004 kcal
Protein2.4 g
Carbohydrates257 g
Fiber4 g
Sugars252 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium124 mg
Potassium5018 mg
Calcium734 mg
Iron16 mg
Magnesium824 mg
Phosphorus139 mg
Zinc1.3 mg
Copper1.7 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K60 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate41 mcg
Choline65 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 116. The excerpt below is the record exactly as published.
BAKED BEANS, No. 1. Soak the beans over night, if possible, and boil with a inece of pork or bacon about two hours, or until a bean will mash easily between the fingers ; then strain them into a pan (pots are the best) and cover them with the liquid boiled in ; season well, adding a cupful of molasses or sugar. If pork is salty, more salt will not be required. Draw a knife blade crosswise through the rind of three or four pieces of bacon or pork
Cook this with the app: pantry check, scaling, and the assistant.