Dutch Beans

Name: Dutch Beans
Ingredients: 1/4 peck of string beans; % pint of diluted vinegar; % pound of bacon; 1 large onion; 1 heaping tablespoon of sugar; Salt to taste; Pepper to taste

From Historic Paxton, her days and her ways, 1722-1913, 1913

Presented as published in 1913. 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

1000Calories

33 gProtein

27 gCarbs

84 gFat

Full nutrition (34 nutrients)

Calories1000 kcal

Protein33 g

Carbohydrates27 g

Fiber2.6 g

Sugars20 g

Total Fat84 g

Saturated Fat29 g

Monounsaturated Fat36 g

Polyunsaturated Fat13 g

Omega-30.5 g

Cholesterol150 mg

Sodium1709 mg

Potassium675 mg

Calcium48 mg

Iron1.2 mg

Magnesium45 mg

Phosphorus420 mg

Zinc2.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.9 mcg

Vitamin C11 mg

Vitamin A25 mcg

Vitamin E1 mg

Vitamin K0.6 mcg

Vitamin B60.8 mg

Vitamin B121.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.2 mg

Niacin (B3)9.3 mg

Folate29 mcg

Choline118 mg

Caffeine0 mg

Water240 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 58. The excerpt below is the record exactly as published.

salt to taste. Beat eggs separately, adding whites last. Fry in hot lard or butter. Corn Omelet Beat 4 eggs separately. To the yolks add 7 ears of grated corn. Salt and pepper to taste. Then lastly add the beaten whites. Have the pan hot with lump of melted butter. Bake half an hour. Dutch Beans 1/4 peck of string beans. % piiit of diluted vinegar. % pound of bacon. 1 large onion. 1 heaping tablespoon of sugar. Salt and pepper to taste

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