vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Bean Sauce
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
630Calories
6 gProtein
137 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein5.9 g
Carbohydrates137 g
Fiber2.7 g
Sugars102 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium35 mg
Potassium562 mg
Calcium115 mg
Iron7.4 mg
Magnesium67 mg
Phosphorus122 mg
Zinc1 mg
Copper0.2 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.1 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate77 mcg
Choline9.3 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 174. The excerpt below is the record exactly as published.
Bean Sauce One peck butter beans cut small; cook half an hour in salt water, three pints cider vinegar, two cups sugar, boiled together; mix together one large cup Keen's mustard and same of flour, two tablespoons celery seed and two of tumeric
Cook this with the app: pantry check, scaling, and the assistant.