American
Beans and Bacon
From Berridge House recipe book, 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
4129Calories
111 gProtein
14 gCarbs
458 gFat
Full nutrition (33 nutrients)
Calories4129 kcal
Protein111 g
Carbohydrates14 g
Fiber22 g
Sugars6.4 g
Total Fat458 g
Saturated Fat177 g
Monounsaturated Fat204 g
Polyunsaturated Fat50 g
Cholesterol431 mg
Sodium686 mg
Potassium6887 mg
Calcium1073 mg
Iron24 mg
Magnesium831 mg
Phosphorus2416 mg
Zinc16 mg
Copper5.2 mg
Manganese10 mg
Vitamin D11 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline201 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 42. The excerpt below is the record exactly as published.
Beans and Bacon lb. haricot beans, 1 onion, l lb. fat bacon, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.