Baked Corn and Beans

Name: Baked Corn and Beans
Ingredients: a pot of Boston baked beans; plenty of the corn cut from the cob

From A bachelors cupboard, 1906

Delicious and worth repeating.

Presented as published in 1906. 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

85Calories

3 gProtein

15 gCarbs

2 gFat

Full nutrition (20 nutrients)

Calories85 kcal

Protein2.8 g

Carbohydrates15 g

Fiber2.4 g

Sugars7.4 g

Total Fat1.6 g

Sodium0 mg

Potassium237 mg

Calcium0.7 mg

Iron0.4 mg

Magnesium26 mg

Phosphorus76 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin B60.2 mg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Water80 g

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 20. The excerpt below is the record exactly as published.

baked corn and beans in your Saturday night meal. Prepare a pot of Boston baked beans in the usual way. About half an hour before serving time, have plenty of the corn cut from the cob

Cook this with the app: pantry check, scaling, and the assistant.