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Bean Porridge

Name: Bean Porridge
Yield: 8 servings
Ingredients: Five pounds of corned beef; one pint of dry white beans; four tablespoonfuls of corn meal; one pint of hulled corn; pepper and salt to taste

From Mrs. Lincoln's Boston cook book, 1884

Serves 8

Should have the consistency of a thick soup.

Presented as published in 1884. 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

730Calories

66 gProtein

5 gCarbs

55 gFat

Full nutrition (33 nutrients)

Calories730 kcal

Protein66 g

Carbohydrates5.2 g

Fiber2.7 g

Sugars0.1 g

Total Fat55 g

Saturated Fat18 g

Monounsaturated Fat26 g

Polyunsaturated Fat1.9 g

Cholesterol278 mg

Sodium2759 mg

Potassium1329 mg

Calcium162 mg

Iron8.2 mg

Magnesium143 mg

Phosphorus674 mg

Zinc15 mg

Copper1.1 mg

Manganese1.3 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A0.5 mcg

Vitamin E0.5 mg

Vitamin K4.3 mcg

Vitamin B60.7 mg

Vitamin B124.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8.6 mg

Folate18 mcg

Choline197 mg

Caffeine0 mg

Water170 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 170. The excerpt below is the record exactly as published.

Bean Porridge. {Mrs, C. M. Poor.) Five pounds of corned beef^ not too salt, or four pounds of beef and one of salt pork; one pint of dry white beans, four tablespoonfuls of corn meal^ pepper and salt to taste, one pint of hulled corn

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