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Bean Pickle
From The Toronto Cook Book, 1915
Serves 6
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
707Calories
33 gProtein
138 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein33 g
Carbohydrates138 g
Fiber28 g
Sugars49 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium279 mg
Potassium2593 mg
Calcium183 mg
Iron13 mg
Magnesium344 mg
Phosphorus599 mg
Zinc4.4 mg
Copper1.1 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.9 mcg
Vitamin E1.1 mg
Vitamin K9 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate586 mcg
Choline140 mg
Caffeine0 mg
Water148 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 182. The excerpt below is the record exactly as published.
Bean Pickle One quart butter beans cut as for table; boil until tender; then make the following mixture: — Three cups vinegar, half pound brown sugar, half cup mustard, half cup flour, half tablespoon tumeric, half tablespoon celery seed
Cook this with the app: pantry check, scaling, and the assistant.