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Baked Soy-Beans
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
No method was recorded for this recipe.
Nutrition per serving
411Calories
12 gProtein
26 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein12 g
Carbohydrates26 g
Fiber4.6 g
Sugars20 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol22 mg
Sodium22 mg
Potassium764 mg
Calcium136 mg
Iron2.9 mg
Magnesium93 mg
Phosphorus257 mg
Zinc1.9 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D1.2 mcg
Vitamin C6.5 mg
Vitamin A6 mcg
Vitamin E0 mg
Vitamin K26 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate25 mcg
Choline18 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 203. The excerpt below is the record exactly as published.
BAKED SOY-BEANS 1% cups yellow soy beans Vi teaspoon mustard Vi cup navy beans 1 small onion V5 cup sugar 14 pound salt pork
Cook this with the app: pantry check, scaling, and the assistant.