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Beans, Baked
From Camp cookery (Kephart), 1910
Baked beans are ideal for active men in cold weather.
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
2935Calories
44 gProtein
60 gCarbs
282 gFat
Full nutrition (33 nutrients)
Calories2935 kcal
Protein44 g
Carbohydrates60 g
Fiber16 g
Sugars39 g
Total Fat282 g
Saturated Fat103 g
Monounsaturated Fat135 g
Polyunsaturated Fat31 g
Cholesterol390 mg
Sodium4002 mg
Potassium1474 mg
Calcium257 mg
Iron6 mg
Magnesium131 mg
Phosphorus871 mg
Zinc7.2 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A160 mcg
Vitamin E2.3 mg
Vitamin K239 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate174 mcg
Choline84 mg
Caffeine0 mg
Water577 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 61. The excerpt below is the record exactly as published.
Beans, Baked. — Soak and parboil^ as above, both the beans and the pork. Then pour off the water from the pork, gash the meat with a knife, spread half of it over the bottom of the kettle, drain the beans, pour them into the kettle, put the rest of pork on top, sj^rinkle not more than one- half teaspoonful of salt over the beans, pepper
Cook this with the app: pantry check, scaling, and the assistant.