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Boston Baked Beans
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
175Calories
9 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories175 kcal
Protein9.4 g
Carbohydrates39 g
Fiber16 g
Sugars18 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium5 mg
Potassium730 mg
Calcium220 mg
Iron3.2 mg
Magnesium90 mg
Phosphorus145 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A160 mcg
Vitamin E2.3 mg
Vitamin K239 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.1 mg
Folate165 mcg
Choline84 mg
Caffeine0 mg
Water446 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 15. The excerpt below is the record exactly as published.
BOSTON BAKED BEANS. Mrs. Abbie L. Greenwood. Put I quart beans to soak over night. In the morning pour off the water and put in a crock or bean pot with a piete of pickle pork
Cook this with the app: pantry check, scaling, and the assistant.