Bean Soup
From Camp cookery (Kephart), 1910
Presented as published in 1910. 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
760Calories
48 gProtein
97 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein48 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat19 g
Saturated Fat5.3 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol111 mg
Sodium94 mg
Potassium757 mg
Calcium51 mg
Iron8.3 mg
Magnesium73 mg
Phosphorus484 mg
Zinc4.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1 mg
Niacin (B3)18 mg
Folate202 mcg
Choline86 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 65. The excerpt below is the record exactly as published.
Bean Soup. — Boil with pork, as previously di- rected, until the beans are tender enough to crack open; then take out the pork and mash the beans into a paste. Return pork to kettle, add a cup of flour mixed thin with cold water, stirring it in slowly as the kettle simmers. Boil slowly an hour longer, stirring frequently so that it may not scorch. Season with little salt but plenty of pepper
Cook this with the app: pantry check, scaling, and the assistant.