Bean Soup

Name: Bean Soup
Ingredients: 2 cupfuls beans; 2 slices onion; 8 quarts water; Cayenne; J teaspoonful pepper; 2 teaspoonfuls salt; \ teaspoonful celery salt; \ teaspoonful mustard

From A text-book of cooking, 1915

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

247Calories

10 gProtein

53 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories247 kcal

Protein9.9 g

Carbohydrates53 g

Fiber15 g

Sugars22 g

Total Fat3.2 g

Saturated Fat0.5 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol0 mg

Sodium2645 mg

Potassium1048 mg

Calcium531 mg

Iron5.5 mg

Magnesium187 mg

Phosphorus209 mg

Zinc1.7 mg

Copper1.1 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C49 mg

Vitamin A128 mcg

Vitamin E2 mg

Vitamin K127 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.3 mg

Folate143 mcg

Choline63 mg

Caffeine0 mg

Water8059 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 66. The excerpt below is the record exactly as published.

BEAN SOUP 2 cupfuls beans 2 slices onion 8 quarts water Cayenne Baking soda J teaspoonful pepper 1 piece of celery root or 2 teaspoonfuls salt \ teaspoonful celery salt or \ teaspoonful mustard

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