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Bean Pie
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
11Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein1.8 g
Carbohydrates0 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium117 mg
Calcium21 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 263. The excerpt below is the record exactly as published.
BEAN PIE. — Wash a pt. of white beans, and boil in soft water till tender, but not done; ta'ke any left-over meat scraps, mince fine, add salt and pepper to taste, and a small cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.