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Bean Soup
From The Times cook book, no. 2, 1905
Serves 6
Presented as published in 1905. 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
203Calories
11 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories203 kcal
Protein11 g
Carbohydrates29 g
Fiber2.7 g
Sugars1.5 g
Total Fat5 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol26 mg
Sodium432 mg
Potassium253 mg
Calcium136 mg
Iron11 mg
Magnesium29 mg
Phosphorus113 mg
Zinc1.1 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0.2 mcg
Vitamin C2.2 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate48 mcg
Choline26 mg
Caffeine0 mg
Water495 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 38. The excerpt below is the record exactly as published.
one onion, one tablespoon Worcestershire sauce, salt and pepper, one- quarter teaspoon soda, two cloves. Wash bep.ns, put in two quarts cold water; add soda. When nearly cooked add pork, cut in small pieces. When beans are thoroughly cooked, mash with potato masher; add one quart boil- ing wat
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