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Black Bean Soup
From The economical cook book, 1905
Serves 8
Very fine.
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
138Calories
8 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein7.6 g
Carbohydrates21 g
Fiber7.5 g
Sugars0.5 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium224 mg
Potassium334 mg
Calcium40 mg
Iron1.9 mg
Magnesium68 mg
Phosphorus126 mg
Zinc1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate128 mcg
Choline29 mg
Caffeine0 mg
Water555 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 5. The excerpt below is the record exactly as published.
Black Bean Soup. Put a quart of black Mexican beans in a soup-kettle, with four quarts of cold water, and any bones of cold roast beef or SOUPb. 15 iiiiitt<m*or poultry; brii^; to a boil^ Bkiiii well, and simmei ilowly for four (ur five hoiuni, stirring frequently ; take oat the boneSf and strain throngh a onllender ; press the beans through with the baok of a wooden spoon ; this takes out the skins which are very tongh ; put the soup baek in the kettle, season with pepper and salt ; giye a boil np, add a teaoup of wine
Cook this with the app: pantry check, scaling, and the assistant.