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Black Bean Soup
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Beans should boil about 5 hours. Recipe by Mrs. Reynolds.
Presented as published in 1913. 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
756Calories
45 gProtein
107 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories756 kcal
Protein45 g
Carbohydrates107 g
Fiber33 g
Sugars8.4 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.3 g
Cholesterol373 mg
Sodium2414 mg
Potassium1692 mg
Calcium190 mg
Iron10 mg
Magnesium282 mg
Phosphorus705 mg
Zinc5.2 mg
Copper0.8 mg
Manganese1.6 mg
Vitamin D2.2 mcg
Vitamin C53 mg
Vitamin A150 mcg
Vitamin E4.2 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.1 mg
Folate570 mcg
Choline423 mg
Caffeine0 mg
Water599 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 7. The excerpt below is the record exactly as published.
Black Bean Soup. Soak over night, 1 pint small black beans. In the morning put them on to boil in a large quantity of water; boil until tender but not broken. Pour off the water, put the beans on with beef stock or beef bone and boil some hours. Then mash thoroughly through a sieve. Heat again, add a teacup of tomato catsup, pepper and salt. Slice into the tureen 2 hard- boiled eggs and 1 or 2 lemons, add a glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.