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Curried Haricot Beans
From Cookery for every household, 1914
Serves 1
Sufficient for 3 or 4 persons.
Presented as published in 1914. 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
828Calories
57 gProtein
182 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories828 kcal
Protein57 g
Carbohydrates182 g
Fiber10 g
Sugars0.3 g
Total Fat4.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium2763 mg
Calcium454 mg
Iron19 mg
Magnesium363 mg
Phosphorus1151 mg
Zinc8.1 mg
Copper2.4 mg
Manganese6.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)9.5 mg
Folate524 mcg
Choline13 mg
Caffeine0 mg
Water26 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 273. The excerpt below is the record exactly as published.
Curried Haricot Beans 6 oz. haricot beans. | £ lb. rice. £ pt. cui ry sauce. | Parsley
Cook this with the app: pantry check, scaling, and the assistant.