Bean Salad
From The New York receipt book, 1882
Presented as published in 1882. 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
44Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein2.4 g
Carbohydrates9.8 g
Fiber4 g
Sugars4.5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.2 mg
Potassium182 mg
Calcium55 mg
Iron0.8 mg
Magnesium22 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K60 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate41 mcg
Choline21 mg
Caffeine0 mg
Water111 g
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 15. The excerpt below is the record exactly as published.
Bean Salad. — String and wash the beans. Put into boiling water; when tender, remove to cold water to preserve freshness. Then drain; cool for 2 hours before serving. Season with pepper, salt and vinegar.
Cook this with the app: pantry check, scaling, and the assistant.