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Bean Soup
From The Toronto Cook Book, 1915
Serves 6
Bean soup is apt to burn; stir frequently.
Presented as published in 1915. 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
336Calories
3 gProtein
7 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories336 kcal
Protein2.7 g
Carbohydrates6.6 g
Fiber2.7 g
Sugars3 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.1 g
Cholesterol22 mg
Sodium129 mg
Potassium146 mg
Calcium52 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus39 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C8.1 mg
Vitamin A29 mcg
Vitamin E0.4 mg
Vitamin K40 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate28 mcg
Choline20 mg
Caffeine0 mg
Water550 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 104. The excerpt below is the record exactly as published.
Bean Soup One quart beans, half a pound salt pork, three quarts cold water, pepper, half a teaspoon bicarbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.