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Canned Beans
From The Cook County cook book, 1912
Serves 4
Recipe from Mrs. Klug, Maywood, IL.
Presented as published in 1912. 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
40Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein2.1 g
Carbohydrates8.9 g
Fiber3.6 g
Sugars4.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1.4 mg
Potassium166 mg
Calcium50 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A36 mcg
Vitamin E0.5 mg
Vitamin K54 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate37 mcg
Choline19 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 262. The excerpt below is the record exactly as published.
CANNED BEANS. — Prepare the beans as for cooking, pack in glass jars; fill the jars with cold water
Cook this with the app: pantry check, scaling, and the assistant.