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Dried Bean Soup

Name: Dried Bean Soup
Yield: 6 servings
Ingredients: one quart dried beans; one-half pound salt pork or ham; three quarts of cold water; salt to taste; pepper to taste

From The national course in home economics, 1917

Serves 6

Presented as published in 1917. 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

61Calories

7 gProtein

1 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories61 kcal

Protein6.9 g

Carbohydrates0.9 g

Fiber0 g

Sugars0 g

Total Fat3.2 g

Saturated Fat1 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.4 g

Cholesterol20 mg

Sodium503 mg

Potassium112 mg

Calcium17 mg

Iron0.3 mg

Magnesium12 mg

Phosphorus89 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate1.1 mcg

Choline26 mg

Caffeine0 mg

Water498 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 54. The excerpt below is the record exactly as published.

DRIED BEAN SOUP. One quart dried beans, one-half pound salt pork or ham, three quarts of cold water, salt and pepper to taste

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