Beans, Boiled
From Camp cookery (Kephart), 1910
Beans can be boiled all day if water is added.
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
2856Calories
44 gProtein
39 gCarbs
282 gFat
Full nutrition (33 nutrients)
Calories2856 kcal
Protein44 g
Carbohydrates39 g
Fiber16 g
Sugars18 g
Total Fat282 g
Saturated Fat103 g
Monounsaturated Fat135 g
Polyunsaturated Fat31 g
Cholesterol390 mg
Sodium3200 mg
Potassium1474 mg
Calcium256 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, Boiled. — Pick . out all defective beans, and wash the rest. It is best to soak the beans over night; but if time does not permit, add one- quarter teaspoonful of baking soda to the parboil- ing water. In either case, start in fresh cold water, and parboil one quart of beans (for four men with hearty appetites) for one-half hour, or until one will pop open when blown upon. At the same time parboil separately one pound fat salt pork. Remove scum from beans as it rises. Drain both ; place beans around the pork, add two quarts boiling water, and boil slowly for two hours, or until tender. Drain, and season with salt and pepper
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Cook this with the app: pantry check, scaling, and the assistant.