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Beans, Broad or Windsor, with Ham or Bacon
From Cassell's dictionary of cookery, 1892
Serves 7
Time, fifteen to twenty minutes to boil. Sufficient for six or seven persons.
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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.8 kcal
Protein0.2 g
Carbohydrates0.7 g
Fiber0.2 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.5 mg
Potassium15 mg
Calcium1 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline1.3 mg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 7 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, with Ham or Bacon. — This is a very popular dish. The beans must be boiled separately an-d not with the ham. They should be young, and only shelled just before cooking. Put them into boiling- water with a , little salt, boU very quickly, and when di-ained pour melted butter over them. Place the ham on the beans. Time, fifteen to twenty minutes to boil. Probable cost, 6d. to 8d. per peck. Sufficient for six or seven persons. Beans, French or Kidney.— Choose fine young beans
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