Americanside

Boston Baked Bean Cakes

Name: Boston Baked Bean Cakes
Cuisine: American
Ingredients: left-over baked beans; a little water; salt; pepper; mustard; a tablespoonful of pork drippings or butter; a tablespoonful of minced onion

From Standard Paper-Bag Cookery, 1912

Serve with tomato sauce.

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

4Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories3.5 kcal

Protein0.1 g

Carbohydrates0.8 g

Fiber0.2 g

Sugars0.4 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.4 mg

Potassium13 mg

Calcium2 mg

Iron0 mg

Magnesium0.9 mg

Phosphorus2.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.7 mcg

Choline0.5 mg

Caffeine0 mg

Water7.9 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 40. The excerpt below is the record exactly as published.

Boston Baked Bean Cakes. — These are made of left-over baked beans. Heat with a little water to moisten, rub through a colander, season with salt, pepper and mustard. Put a tablespoonful of pork drippings or butter in a frying pan, and cook in it, when hot, a table- spoonful of minced onion

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