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Beans and Meat
From The Cook County cook book, 1912
Serves 2
Cold beans can be warmed in butter with meat. Recipe from Mabel Sturtevant, Chicago, IL.
Presented as published in 1912. 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
966Calories
34 gProtein
15 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories966 kcal
Protein34 g
Carbohydrates15 g
Fiber4.7 g
Sugars6.6 g
Total Fat85 g
Saturated Fat29 g
Monounsaturated Fat36 g
Polyunsaturated Fat13 g
Omega-30.5 g
Cholesterol150 mg
Sodium1706 mg
Potassium891 mg
Calcium76 mg
Iron1.8 mg
Magnesium69 mg
Phosphorus445 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C5.6 mg
Vitamin A25 mcg
Vitamin E1 mg
Vitamin K50 mcg
Vitamin B60.8 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)10 mg
Folate14 mcg
Choline113 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 263. The excerpt below is the record exactly as published.
BEANS AND MEAT.— Cut either fresh or left-over bacon, harh or salt pork into round bits, and fry brown, with a little grated GQOK COUNTY COOK BOOK 383 onion, add any kind of left-over string 'beans
Cook this with the app: pantry check, scaling, and the assistant.