Baked Beans on Bread
From Domestic science, principles and application, 1914
A hearty lunch choice.
Presented as published in 1914. 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
117Calories
3 gProtein
26 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein3.1 g
Carbohydrates26 g
Fiber2.8 g
Sugars1.5 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0.6 mg
Sodium379 mg
Potassium191 mg
Calcium42 mg
Iron1.3 mg
Magnesium38 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate6.6 mcg
Choline14 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 142. The excerpt below is the record exactly as published.
Baked beans on brown bread
Cook this with the app: pantry check, scaling, and the assistant.