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Bean Sandwiches

Name: Bean Sandwiches
Yield: 1 servings
Ingredients: 1 cupful baked beans; 1 tablespoonful celery; 1 tablespoonful horseradish; 1 teaspoonful onion juice; Spread between buttered slices of white or Graham bread

From The farm cook & rule book, 1923

Serves 1

Presented as published in 1923. 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

460Calories

19 gProtein

90 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories460 kcal

Protein19 g

Carbohydrates90 g

Fiber14 g

Sugars26 g

Total Fat4.9 g

Saturated Fat1.2 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat2.1 g

Omega-30.5 g

Cholesterol17 mg

Sodium1405 mg

Potassium774 mg

Calcium209 mg

Iron6 mg

Magnesium116 mg

Phosphorus340 mg

Zinc2.3 mg

Copper0.6 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C4.2 mg

Vitamin A2.5 mcg

Vitamin E0.2 mg

Vitamin K4.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.6 mg

Folate81 mcg

Choline70 mg

Caffeine0 mg

Water217 g

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 79. The excerpt below is the record exactly as published.

Bean Sandwiches 1 cupful baked beans 1 tablespoonful celery 1 tablespoonful horseradish 1 teaspoonful onion juice Mash the beans and add the prepared horseradish, minced celery and onion juice. Spread between buttered slices of white or Graham bread

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