dairy-freenut-freesoy-freefish-freeshellfish-free
Black Bean Soup (Mrs. John B. Adams)
From The new home cook book, 1896
Serves 8
Presented as published in 1896. 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
114Calories
7 gProtein
6 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories114 kcal
Protein6.9 g
Carbohydrates5.7 g
Fiber1.7 g
Sugars1.9 g
Total Fat7.5 g
Saturated Fat2.9 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.5 g
Cholesterol65 mg
Sodium45 mg
Potassium169 mg
Calcium43 mg
Iron1 mg
Magnesium18 mg
Phosphorus74 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C16 mg
Vitamin A29 mcg
Vitamin E0.3 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate22 mcg
Choline43 mg
Caffeine0 mg
Water547 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 30. The excerpt below is the record exactly as published.
One pint beans, four quarts water, small piece fat beef ; boil three hours and strain. If too thin add one table- spoon flour. BLACK BEAN SOUP. Mrs. John B. Adams. Boil the beans and strain them ; at the same time make your stock (of any kind of meat,) saving the best for force meat balls ; to be well seasoned and fried. Put the bean pulp in with the stock and boil ; add red pepper, VALUABLE RECIPES. 69 salt and a little thyme, tying it up in a bag to be taken out; cloves to your taste and a little wine. When ready to serve, put the fried balls into the tureen, with two or three sliced hard boiled eggs, and a lemon or two
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