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Beans, Broad or Windsor, To Stew
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a dish.
Presented as published in 1892. 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
49Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein2.4 g
Carbohydrates11 g
Fiber4.1 g
Sugars5.6 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1168 mg
Potassium190 mg
Calcium58 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K61 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate41 mcg
Choline21 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 200. The excerpt below is the record exactly as published.
Beans, Broad or Windsor, To Stew. — Have ready a good rich brown gravy. Cut up some small onions, cliives, and parsley; throw them into the gravy and simmer for ten minutes before the beans are put in. Sprinkle a quart of beans with two tea-spoonfuls of salt, one of pepper, and one of sugar
Cook this with the app: pantry check, scaling, and the assistant.