Bean Chowder

Name: Bean Chowder
Ingredients: 2 qts. Kidney, Mexican or Frijoles beans; 2 qts. water; 2 medium sized potatoes; 1 medium onion; 1 C. macaroni; 2 C. stewed and strained tomato; 1 T. butter

From A simple course in home economics for rural schools, 1916

Presented as published in 1916. 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

2514Calories

40 gProtein

209 gCarbs

182 gFat

Full nutrition (34 nutrients)

Calories2514 kcal

Protein40 g

Carbohydrates209 g

Fiber15 g

Sugars23 g

Total Fat182 g

Saturated Fat27 g

Monounsaturated Fat41 g

Polyunsaturated Fat95 g

Omega-30 g

Cholesterol51 mg

Sodium4437 mg

Potassium2430 mg

Calcium186 mg

Iron6.4 mg

Magnesium226 mg

Phosphorus672 mg

Zinc4.6 mg

Copper1.2 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C112 mg

Vitamin A53 mcg

Vitamin E19 mg

Vitamin K338 mcg

Vitamin B61.7 mg

Vitamin B120.4 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9.7 mg

Folate105 mcg

Choline124 mg

Caffeine0 mg

Water2564 g

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 51. The excerpt below is the record exactly as published.

Bean Chowder 2 quts. Kidney, Mexican or Frijoles beans, well washed 2 qts. water Soak over night or for several hrs. Cook until tender, add 2 medium sized potatoes — diced 1 medium onion — sliced Cook until vegetables are tender, add 1 C. macaroni — which has been previously cooked 2 C. stewed and strained tomato Salt and pepper to season 1 T. butter

Cook this with the app: pantry check, scaling, and the assistant.