Cream of Baked Bean Soup

Name: Cream of Baked Bean Soup
Ingredients: 1 cup thin white sauce

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

187Calories

10 gProtein

22 gCarbs

7 gFat

Full nutrition (32 nutrients)

Calories187 kcal

Protein10 g

Carbohydrates22 g

Fiber0.3 g

Sugars14 g

Total Fat6.7 g

Saturated Fat4.2 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol21 mg

Sodium479 mg

Potassium435 mg

Calcium341 mg

Iron0.6 mg

Magnesium31 mg

Phosphorus286 mg

Zinc1.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin C0 mg

Vitamin A219 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate26 mcg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 11. The excerpt below is the record exactly as published.

1 cup thin white sauce. Cream of Carrot Soup—Press cooked carrots through coarse sieve. Use 3 to 1 cup pulp to 1 cup thin white sauce. Cream of Corn Soup—Made same as above. Sprinkle with finely chopped parsley. Cream of Baked Bean Soup

Cook this with the app: pantry check, scaling, and the assistant.