Bean Soup
From Home dissertations, 1891
French beans are recommended for the best flavor.
Presented as published in 1891. 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
491Calories
18 gProtein
111 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein18 g
Carbohydrates111 g
Fiber25 g
Sugars27 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium300 mg
Potassium2565 mg
Calcium463 mg
Iron6 mg
Magnesium226 mg
Phosphorus389 mg
Zinc2.9 mg
Copper1.1 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C119 mg
Vitamin A160 mcg
Vitamin E2.4 mg
Vitamin K246 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate240 mcg
Choline131 mg
Caffeine0 mg
Water4725 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 61. The excerpt below is the record exactly as published.
BEAN SOUP. The most common of vegetable soups is bean soup. Any kind will do, although the best are the French beans. Soak a quart of them over night in lukewarm water. Put them over the fire next morning with one gallon of cold water. Boil for three or four hours. Add celery, onions if desired, and one or two thinly sliced potatoes
Cook this with the app: pantry check, scaling, and the assistant.