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Black Bean Soup

Name: Black Bean Soup
Yield: 1 servings
Ingredients: 1 pt. of black beans; salt; pepper; a piece of smoked meat; 1 chopped hard-boiled egg; 1 wineglass of sherry; juice of J^ a lemon; a few slices of lemon peel

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. Joseph King, Kenilworth, 111.

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

188Calories

14 gProtein

23 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories188 kcal

Protein14 g

Carbohydrates23 g

Fiber12 g

Sugars6.4 g

Total Fat7.2 g

Saturated Fat2.4 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.9 g

Cholesterol204 mg

Sodium496 mg

Potassium373 mg

Calcium178 mg

Iron2.4 mg

Magnesium31 mg

Phosphorus156 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C156 mg

Vitamin A79 mcg

Vitamin E0.9 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.6 mg

Folate42 mcg

Choline180 mg

Caffeine0 mg

Water203 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 106. The excerpt below is the record exactly as published.

BLACK BEAN SOUP.— 1 pt. of black beans, soaked over night; boil until very soft. Strain through a sieve, put in salt and pepper to taste; boil a piece of smoked meat with it. When done put folowing into the tureen: 1 chopped hard-boiled egg, 1 wine- glass of sherry, juice of J^ a lemon, and a few slices of lemon peel

Cook this with the app: pantry check, scaling, and the assistant.