Baked Pork and Beans
From Manual for army cooks, 1896
Soft water is preferable for soaking beans.
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
11399Calories
59 gProtein
79 gCarbs
1210 gFat
Full nutrition (33 nutrients)
Calories11399 kcal
Protein59 g
Carbohydrates79 g
Fiber32 g
Sugars36 g
Total Fat1210 g
Saturated Fat439 g
Monounsaturated Fat572 g
Polyunsaturated Fat143 g
Cholesterol776 mg
Sodium1420 mg
Potassium2344 mg
Calcium467 mg
Iron8.9 mg
Magnesium207 mg
Phosphorus807 mg
Zinc7.5 mg
Copper0.8 mg
Manganese2.9 mg
Vitamin D42 mcg
Vitamin C98 mg
Vitamin A388 mcg
Vitamin E4.6 mg
Vitamin K479 mcg
Vitamin B61.1 mg
Vitamin B122.4 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.7 mg
Niacin (B3)20 mg
Folate344 mcg
Choline379 mg
Caffeine0 mg
Water997 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 44. The excerpt below is the record exactly as published.
BAKED PORK AND BEANS. 2 quarts beans. 3 pounds salt pork. 1 teaspoonful bicarbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.