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Baked Pork and Beans
From Twentieth century home cook book, 1905
Serves 8
Lima and kidney beans are often dried and baked as above.
Presented as published in 1905. 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
712Calories
4 gProtein
5 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories712 kcal
Protein3.7 g
Carbohydrates4.9 g
Fiber2 g
Sugars2.3 g
Total Fat76 g
Saturated Fat27 g
Monounsaturated Fat36 g
Polyunsaturated Fat8.9 g
Cholesterol48 mg
Sodium17 mg
Potassium149 mg
Calcium36 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.6 mcg
Vitamin C6.1 mg
Vitamin A24 mcg
Vitamin E0.3 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate21 mcg
Choline24 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 94. The excerpt below is the record exactly as published.
BAKED PORK AND BEANS. Soak one quart of beans in cold soft water over night; the next morning wash the beans in fresh water, then put them in the pot with two quarts of cold water, place over a slow fire, and cook slowly two 174 TWENTIETH CENTURY HOME COOK BOOK. hours. Then score one and a half pounds of salt pork
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