Canned Beans

Name: Canned Beans
Ingredients: 1 gal. sliced beans; 1 gal. sliced onions; 1 quart water; % Quart vinegar; 2 cups sugar; % cup salt; 2 tablespoons black pepper; 8 tablespoons mustard

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

2684Calories

35 gProtein

632 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories2684 kcal

Protein35 g

Carbohydrates632 g

Fiber70 g

Sugars508 g

Total Fat9.7 g

Saturated Fat1.1 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.7 g

Omega-30.6 g

Cholesterol0 mg

Sodium66390 mg

Potassium4302 mg

Calcium815 mg

Iron15 mg

Magnesium318 mg

Phosphorus865 mg

Zinc3.7 mg

Copper1.1 mg

Manganese5.3 mg

Vitamin D0 mcg

Vitamin C94 mg

Vitamin A9 mcg

Vitamin E1 mg

Vitamin K36 mcg

Vitamin B62.6 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)5.9 mg

Folate479 mcg

Choline160 mg

Caffeine0 mg

Water4825 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

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