Bean Roast

Name: Bean Roast
Ingredients: 2 cups cooked pink beans; 1/2 pound cheese; 5 canned pimentos; 1 1/4 cups bread crumbs; 1 teaspoon salt; 1/2 cup white sauce

From War cook book, 1918

Presented as published in 1918. 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

2029Calories

106 gProtein

201 gCarbs

89 gFat

Full nutrition (34 nutrients)

Calories2029 kcal

Protein106 g

Carbohydrates201 g

Fiber37 g

Sugars17 g

Total Fat89 g

Saturated Fat48 g

Monounsaturated Fat19 g

Polyunsaturated Fat6.4 g

Omega-30.3 g

Cholesterol236 mg

Sodium5026 mg

Potassium2116 mg

Calcium2163 mg

Iron14 mg

Magnesium303 mg

Phosphorus1890 mg

Zinc14 mg

Copper1.2 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C2.7 mg

Vitamin A816 mcg

Vitamin E5.1 mg

Vitamin K26 mcg

Vitamin B61.1 mg

Vitamin B123.5 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)2 mg

Niacin (B3)11 mg

Folate787 mcg

Choline139 mg

Caffeine0 mg

Water405 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 18. The excerpt below is the record exactly as published.

BEAN ROAST. 2 cups cooked pink beans }i pound cheese 5 canned pimentos 1^4 cups bread crumbs 1 teaspoon salt y2 cup white sauce

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