Canned Beans
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
926Calories
42 gProtein
208 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories926 kcal
Protein42 g
Carbohydrates208 g
Fiber67 g
Sugars85 g
Total Fat6.8 g
Saturated Fat1.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat3.4 g
Cholesterol0 mg
Sodium557 mg
Potassium2984 mg
Calcium1032 mg
Iron29 mg
Magnesium374 mg
Phosphorus614 mg
Zinc5.2 mg
Copper1.1 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C194 mg
Vitamin A640 mcg
Vitamin E9.2 mg
Vitamin K958 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2.3 mg
Niacin (B3)16 mg
Folate724 mcg
Choline344 mg
Caffeine0 mg
Water1990 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 57. The excerpt below is the record exactly as published.
Canned Beans. String and slice beans, boil in a little salt water until tender, drain and cool. Boil y2 cup water; y2 cup vinegar; 1 tablespoonful sugar. When cold, pour over beans in jars and seal, taking care not to fill the jars too closely. MRS. GEO. E. WRIGHT. Mustard Beans. 1 gal. sliced beans; 1 gal. sliced onions; 1 quart water; % Quart vinegar; 2 cups sugar; y2 cup salt; 2 tablespoons black pepper; 8 tablespoons mustard. Mix all thoroughly and cook 1 hour. Seal while hot. MRS. ALFRED GROBE. Canned Beans. Boil in salt water, put into jars, adding one table- spoonful of vinegar and one of sugar to each quart jar. Fill jar with freshly boiling water
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