Bean Soup
From The Pennsylvania German cook book, 1902
S. K.
Presented as published in 1902. 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
190Calories
10 gProtein
21 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein10 g
Carbohydrates21 g
Fiber4 g
Sugars16 g
Total Fat8.1 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium548 mg
Calcium355 mg
Iron0.8 mg
Magnesium51 mg
Phosphorus282 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C12 mg
Vitamin A118 mcg
Vitamin E0.7 mg
Vitamin K60 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate41 mcg
Choline64 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 27. The excerpt below is the record exactly as published.
BEAN SOUP. Take a cup of beans, put them on the stove early with plenty of water and boil very tender. Mash them. Season and add milk
Cook this with the app: pantry check, scaling, and the assistant.