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Dried-Bean Soap
From European and American cuisine, 1914
Serves 10
If beans are soaked overnight, parboiling with baking soda is not necessary.
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
525Calories
21 gProtein
5 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein21 g
Carbohydrates4.5 g
Fiber1 g
Sugars2.1 g
Total Fat47 g
Saturated Fat17 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol86 mg
Sodium236 mg
Potassium435 mg
Calcium35 mg
Iron2.2 mg
Magnesium27 mg
Phosphorus219 mg
Zinc5.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C3.3 mg
Vitamin A153 mcg
Vitamin E0.3 mg
Vitamin K3.8 mcg
Vitamin B60.6 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.7 mg
Folate14 mcg
Choline66 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 16. The excerpt below is the record exactly as published.
Dried-Bean Soap. — Place in a saucepan over the fire 1 pint of well-washed dried beans, covered with cold water; add 1 tea- spoonful baking soda, boil 15 minutes; then drain in colander; rinse off with cold water; place them with 2 pounds beef or 1 pound salt pork, some bones, and 3 quarts cold water, over the fire ; add as soon as this boils some salt (if fresh meat is used), also some celery, 2 onions, and 3 or 4 well-cleaned and finely-cut carrots
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