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Bean Soup
From Buckeye cookery, 1892
Serves 6
Serve with raw onions for those who like them.
Presented as published in 1892. 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
76Calories
3 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories76 kcal
Protein3.1 g
Carbohydrates17 g
Fiber2.9 g
Sugars2.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium507 mg
Calcium41 mg
Iron0.9 mg
Magnesium34 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate31 mcg
Choline9.1 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 177. The excerpt below is the record exactly as published.
BEAN Soup. Boil a small soup-bone in about two quarts water until the meat can be separated from the bone, remove bone, add a coffee-cup white beans soaked for two hours. boil for an hour and a half, add three ,voatoes, half a turnip and a parsnip, all sliced fine, boil half an 312 _ hour longer, and just before serving sprinkle in a few dry bread crumbs; season with salt and pepper
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