Bean Soup

Name: Bean Soup
Ingredients: Quarter pint of beans; a small piece of salt pork; one and a half pints of cold water; quarter of small onion cut fine; quarter table-spoonful of salt

From The cooking garden, 1885

Presented as published in 1885. 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

37Calories

2 gProtein

8 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories37 kcal

Protein1.6 g

Carbohydrates8.4 g

Fiber2.6 g

Sugars3.9 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium1780 mg

Potassium146 mg

Calcium58 mg

Iron0.5 mg

Magnesium22 mg

Phosphorus29 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C8.8 mg

Vitamin A20 mcg

Vitamin E0.3 mg

Vitamin K30 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate28 mcg

Choline13 mg

Caffeine0 mg

Water798 g

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 32. The excerpt below is the record exactly as published.

BEAN SOUP. Quarter pint of beans, a small piece of salt pork, one and a half pints of cold water, quarter of small onion cut fine, quarter table- spoonful of sal

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