Bean Soup
From Manual for army cooks, 1896
Can be made richer by adding lean beef.
Presented as published in 1896. 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
4033Calories
32 gProtein
79 gCarbs
405 gFat
Full nutrition (33 nutrients)
Calories4033 kcal
Protein32 g
Carbohydrates79 g
Fiber32 g
Sugars36 g
Total Fat405 g
Saturated Fat147 g
Monounsaturated Fat191 g
Polyunsaturated Fat49 g
Cholesterol259 mg
Sodium1547 mg
Potassium1755 mg
Calcium619 mg
Iron7.3 mg
Magnesium246 mg
Phosphorus462 mg
Zinc4.7 mg
Copper1.2 mg
Manganese2.9 mg
Vitamin D14 mcg
Vitamin C97 mg
Vitamin A343 mcg
Vitamin E4.6 mg
Vitamin K479 mcg
Vitamin B60.7 mg
Vitamin B120.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)11 mg
Folate335 mcg
Choline239 mg
Caffeine0 mg
Water6599 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 23. The excerpt below is the record exactly as published.
BEAN SOUP. 2 quarts beans. 6 quarts cold water. 1 pound salt pork. Pepper. 1 teaspoonful bicarbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.