vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bean Pie
From The Times cook book, no. 2, 1905
Serves 8
Presented as published in 1905. 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
103Calories
4 gProtein
17 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories103 kcal
Protein4 g
Carbohydrates17 g
Fiber0 g
Sugars14 g
Total Fat2.4 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol50 mg
Sodium112 mg
Potassium121 mg
Calcium51 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C5.9 mg
Vitamin A34 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate23 mcg
Choline42 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 99. The excerpt below is the record exactly as published.
BEAN PIE. Mrs. L. Schoppsr, 156 W. Thirty-third street, Los Angeles— Mash one cup boiled beans fine; mix together two eggs and one-half cup sugar; add milk and beans; season with nutmeg to taste
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