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Bean Pickle

Name: Bean Pickle
Yield: 8 servings
Ingredients: One peck of beans; 38 pints of vinegar; 3 lbs. of brown sugar; % cup of mustard; 2 tablespoons of tumeric; 2 tablespoons of celery seed

From Magnet users cook book, 1920

Serves 8

Presented as published in 1920. 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

710Calories

2 gProtein

171 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories710 kcal

Protein1.5 g

Carbohydrates171 g

Fiber1.6 g

Sugars165 g

Total Fat1.1 g

Saturated Fat0.1 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium235 mg

Potassium341 mg

Calcium203 mg

Iron3.9 mg

Magnesium40 mg

Phosphorus52 mg

Zinc0.4 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0.9 mcg

Vitamin E0.2 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate3.8 mcg

Choline5.9 mg

Caffeine0 mg

Water215 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 71. The excerpt below is the record exactly as published.

BEAN PICKLE. One peck of beans. Boil in salt and water until tender, then strain and add: 38 pints of vinegar, 3 lbs. of brown sugar, % cup of mustard, 2 tablespoons of tumeric, 2 tablespoons of celery seed

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