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Bean-Bake (Outing Style)
From The national course in home economics, 1917
Serves 10
Serve with warm steamed brown bread and butter.
Presented as published in 1917. 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
824Calories
7 gProtein
20 gCarbs
81 gFat
Full nutrition (33 nutrients)
Calories824 kcal
Protein7.4 g
Carbohydrates20 g
Fiber8 g
Sugars9.1 g
Total Fat81 g
Saturated Fat29 g
Monounsaturated Fat38 g
Polyunsaturated Fat9.8 g
Cholesterol52 mg
Sodium12 mg
Potassium424 mg
Calcium112 mg
Iron1.8 mg
Magnesium47 mg
Phosphorus107 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.8 mcg
Vitamin C24 mg
Vitamin A85 mcg
Vitamin E1.1 mg
Vitamin K120 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate83 mcg
Choline56 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 285. The excerpt below is the record exactly as published.
BEAN^BAKE. (Outing Style.) Build an oven in much the same way as for a clam-bake, except have It round and of a size to accommodate a large iron kettle in which the beans are to be baked. Prepare the coals as also for clam-bake and have ready five or six quarts of beans, as the case may be, cleaned, parboiled and seasoned with salt, pepper and molasses. In the center and on top of the beans, place two pounds, more or less, of good salt pork
Cook this with the app: pantry check, scaling, and the assistant.