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Canned Beans
From How we cook in Tennessee .., 1906
Serves 10
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
136Calories
5 gProtein
30 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories136 kcal
Protein4.7 g
Carbohydrates30 g
Fiber8 g
Sugars19 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium15 mg
Potassium403 mg
Calcium123 mg
Iron1.7 mg
Magnesium51 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A80 mcg
Vitamin E1.1 mg
Vitamin K120 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate82 mcg
Choline42 mg
Caffeine0 mg
Water599 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 156. The excerpt below is the record exactly as published.
Canned Beans. — To five quarts of beans, strung and broken, put seven pints of water, one pint cider vinegar, half cup sugar
Cook this with the app: pantry check, scaling, and the assistant.