Broad Beans

Name: Broad Beans
Ingredients: one pint of broad beans; a tumbler of bouillon; a lump of sugar; the yolk of an egg; a wine-glass of milk

From The cult of the chafing dish, 1904

Presented as published in 1904. 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

1083Calories

81 gProtein

176 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories1083 kcal

Protein81 g

Carbohydrates176 g

Fiber75 g

Sugars17 g

Total Fat9.5 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat1.9 g

Cholesterol0 mg

Sodium39 mg

Potassium3188 mg

Calcium310 mg

Iron20 mg

Magnesium578 mg

Phosphorus1266 mg

Zinc9.4 mg

Copper2.5 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C4.2 mg

Vitamin A9 mcg

Vitamin E1.1 mg

Vitamin K27 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.5 mg

Folate1272 mcg

Choline288 mg

Caffeine0 mg

Water42 g

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 33. The excerpt below is the record exactly as published.

Broad Beans. Shell and wash in cold water one pint of broad beans. Put them in the Chafing Dish and boil them with a sprinkling of salt ; when nearly soft strain them, and then replace them in the dish with a tumbler of bouillon, a little chopped parsley, and a lumf> of sugar. Cook them slowly until they are quite tender. Beat up the yolk of an egg and a wine-glass of milk

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