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Baked Haricot Beans
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
321Calories
0 gProtein
0 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories321 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat36 g
Saturated Fat17 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium1.2 mg
Potassium0.4 mg
Calcium1.2 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 63. The excerpt below is the record exactly as published.
Baked Haricot Beans. Soak overnight, and boil till tender in same water. Place in buttered baking dish. Sprinkle with nut oil
Cook this with the app: pantry check, scaling, and the assistant.