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Broad Beans and Bacon
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
The remainder of the liquid makes excellent second stock.
Presented as published in 1898. 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
543Calories
40 gProtein
88 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories543 kcal
Protein40 g
Carbohydrates88 g
Fiber38 g
Sugars8.6 g
Total Fat5.2 g
Saturated Fat1.4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.3 g
Cholesterol3.8 mg
Sodium44 mg
Potassium1617 mg
Calcium180 mg
Iron10 mg
Magnesium298 mg
Phosphorus640 mg
Zinc4.8 mg
Copper1.3 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A4.7 mcg
Vitamin E0.1 mg
Vitamin K14 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate640 mcg
Choline145 mg
Caffeine0 mg
Water805 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 153. The excerpt below is the record exactly as published.
Broad Beans and Bacon. — Choose a pig’s cheek which is not dry and hard, otherwise it must be soaked for four horns and will not be nearly so good as if cooked when fresh. Put it in a saucepan with five quarts of water, and let it simmer gently, allowing twenty minutes for each pound of meat. Shell two pounds of Broad Beans
Cook this with the app: pantry check, scaling, and the assistant.