Bean Soup

Name: Bean Soup
Ingredients: teaspoon celery salt; teaspoons salt; teaspoon cayenne; 1 cup beans; 1 quart water; 1 tablespoon onion juice; 1 cup brown stock; hard cooked egg; lemon, sliced; 2 tablespoons flour; plus 2 tablespoons cold water; + teaspoon Worcestershire hard cooked egg

From Foods that will win the war, 1918

Do not remove lemon rind as this gives a piquant flavor.

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

170Calories

10 gProtein

30 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories170 kcal

Protein10 g

Carbohydrates30 g

Fiber5.6 g

Sugars6.9 g

Total Fat2.7 g

Saturated Fat0.4 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium5194 mg

Potassium815 mg

Calcium224 mg

Iron5.4 mg

Magnesium85 mg

Phosphorus171 mg

Zinc1.3 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A87 mcg

Vitamin E1.3 mg

Vitamin K62 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.3 mg

Folate77 mcg

Choline36 mg

Caffeine0 mg

Water1330 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 44. The excerpt below is the record exactly as published.

BEAN SOUP teaspoon celery salt teaspoons salt teaspoon cayenne 1 cup beans 1 quart water 1 tablespoon onion juice + teaspoon Worcestershire hard cooked egg sauce lemon, sliced 1 cup brown stock 4+ teaspoon mustard 2 tablespoons flour, plus 2 tablespoons cold water

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