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Black Bean Soup
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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
443Calories
16 gProtein
90 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories443 kcal
Protein16 g
Carbohydrates90 g
Fiber14 g
Sugars0.8 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1945 mg
Potassium514 mg
Calcium284 mg
Iron29 mg
Magnesium104 mg
Phosphorus216 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.2 mg
Folate277 mcg
Choline48 mg
Caffeine0 mg
Water396 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 13. The excerpt below is the record exactly as published.
BLACK BEAN .SOUP Wash and soak overnight in cold water a pint of black curtle beans. Next morning drop the beans in a quart and a cup of boiling water, cover the saucepan tight and cook slowly two hours and a half or until the beans are tender. Put them through a sieve, add a quart of soup stock, a teaspoon of salt, and pepper to taste
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