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Baked Soy Beans
From The bride's cook book, 1915
Serves 2
(Soy beans alone make a palatable dish when baked. In this case 2 tablespoons flour should be added to give the desired consistency.)
Presented as published in 1915. 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
673Calories
11 gProtein
55 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein11 g
Carbohydrates55 g
Fiber5.6 g
Sugars47 g
Total Fat51 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol32 mg
Sodium56 mg
Potassium730 mg
Calcium145 mg
Iron2.6 mg
Magnesium87 mg
Phosphorus233 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1 mg
Vitamin D1.8 mcg
Vitamin C9.8 mg
Vitamin A8.9 mcg
Vitamin E0.1 mg
Vitamin K39 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate38 mcg
Choline27 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 75. The excerpt below is the record exactly as published.
E 1 Cup Yellow Soy Beans 2 Tablespoons Butter 4 Tablespoons Flour 1 Cup Milk 1 Teaspoon Salt •/a Teaspoon Pepper 2 or 3 Eggs Soak beans and cook in boiling water tmtil tender, about four hours. Drain and rub through a strainer. Melt but- ter, add flour and milk and boil one minute, stirring constantly. Add 2 cups beans pulp, cool and add the beaten egg yolks and seasoning. Beat the whites of the eggs until stiff and fold into the bean mixture. Put in a buttered baking dish and bake in a moderate oven thirty min- utes. BAKED SOY BEANS 1'/2 Cups Yellow Soy Beans '/a Cup White Beans 1-3 Cup Corn Syrup ■/( Teaspoon Mustard 1 Small Onion •4 Pound Salt Pork
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