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Bean Soup
From The new home cook book, 1896
Serves 8
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
183Calories
3 gProtein
3 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories183 kcal
Protein2.7 g
Carbohydrates3.2 g
Fiber1 g
Sugars1.1 g
Total Fat18 g
Saturated Fat7.4 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.7 g
Cholesterol25 mg
Sodium21 mg
Potassium76 mg
Calcium35 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus25 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C3 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline5.3 mg
Caffeine0 mg
Water506 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 30. The excerpt below is the record exactly as published.
BEAN SOUP. Mrs. A. N. Arnold. Take a quart of black beans, wash them and put them in a pot with three quarts of water ; boil until thoroughly soft ; rub the pulp through a colander and return it to the pot; add some thyme in a clean cloth, and let it boil a few minutes for flavor; slice some hard boiled eggs and drop them into the soup ; add a little butter, pepper and salt. BEAN SOUP. Mrs. Whitehead. One pint beans, four quarts water, small piece fat beef ; boil three hours and strain. If too thin add one table- spoon flou
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