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Bean Soup (dried)
From Harper's cook book encyclopædia, 1902
Serves 12
Can substitute equal parts of beef and ham for the pork.
Presented as published in 1902. 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
630Calories
3 gProtein
4 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories630 kcal
Protein3 g
Carbohydrates3.7 g
Fiber1.3 g
Sugars1.9 g
Total Fat67 g
Saturated Fat24 g
Monounsaturated Fat32 g
Polyunsaturated Fat7.9 g
Cholesterol43 mg
Sodium25 mg
Potassium119 mg
Calcium31 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C4.1 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate15 mcg
Choline19 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 402. The excerpt below is the record exactly as published.
Bean Soup (dried). — Kidney, mock-turtle, or rice, or field beans. The mock-turtle is best. One gallon of cold water, one quart of beans, soaked overnight in luke-warm water, 2 lbs. of salt pork, cut into small pieces, one teaspoonful of sugar, one red - pepper pod, or cayenne pepper to taste. Put the water, pork, and beans into a closely covered soup-pot, and boil three hours, then add a head of celery
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