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Bean Cake (Yokan)
From Banquets of the nations, 1911
Serves 8
Can be served in layers with green tea.
Presented as published in 1911. 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
214Calories
15 gProtein
39 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories214 kcal
Protein15 g
Carbohydrates39 g
Fiber3.1 g
Sugars24 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Potassium310 mg
Calcium23 mg
Iron1.4 mg
Magnesium34 mg
Phosphorus99 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate157 mcg
Choline4.7 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 171. The excerpt below is the record exactly as published.
Bean Cake. (Yokan.) Boil beans or azukis in a pan of water till soft and well cooked. Mash them well and strain through a coarse sieve, the broth as well ; keep the broth and the mashed substance on the top quite still, so that the substance may settle. Pour the liquid off, and put the substance in a bag of clean, fine white linen ; close the mouth and press the bag between two boards, and squeeze all the liquid out. Then their substance is really puree of azuki. Sweeten with sugar, and add one and a half or two gills of dissolved gelatine
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