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Bean Soup with Ham or Bacon
From The thorough good cook, 1895
Serves 4
Good, satisfying, and cheap.
Presented as published in 1895. 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
447Calories
16 gProtein
0 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein16 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0.5 g
Total Fat42 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.5 g
Omega-30.2 g
Cholesterol75 mg
Sodium852 mg
Potassium239 mg
Calcium10 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus190 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C2.2 mg
Vitamin A21 mcg
Vitamin E0.5 mg
Vitamin K8 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.6 mg
Folate3.9 mcg
Choline54 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 63. The excerpt below is the record exactly as published.
Bean Soup with Hani or Bacon. About a pound of lean ham or bacon nuist be well soaked. Pare away the under yellow skin, and boil it an hour. MeanAvhile, have boiled some kidney beans, quite soft. They must have been soaked the night before. Mash half of them through a coarse sieve, and add them to the boiling bacon, with an onion, or chives, celery, chervil
Cook this with the app: pantry check, scaling, and the assistant.