Fat Pork or Bacon and Haricot Beans
From Buckmaster's cookery, 1887
Ensure beans are tender before baking.
Presented as published in 1887. 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
3565Calories
238 gProtein
0 gCarbs
344 gFat
Full nutrition (34 nutrients)
Calories3565 kcal
Protein238 g
Carbohydrates0 g
Fiber20 g
Sugars3.2 g
Total Fat344 g
Saturated Fat114 g
Monounsaturated Fat144 g
Polyunsaturated Fat52 g
Omega-32 g
Cholesterol599 mg
Sodium6813 mg
Potassium8779 mg
Calcium1138 mg
Iron28 mg
Magnesium970 mg
Phosphorus3981 mg
Zinc26 mg
Copper5.8 mg
Manganese11 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A100 mcg
Vitamin E3.9 mg
Vitamin K0 mcg
Vitamin B62.4 mg
Vitamin B124.5 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)36 mg
Folate0 mcg
Choline434 mg
Caffeine0 mg
Water424 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 121. The excerpt below is the record exactly as published.
FAT PORK OR BACON AND HARICOT BEANS. Ingredients. Haricot Beans. Pork. 1. Soak a pint of haricot beans in cold water for ten or twelve hours. 2. Boil them with a little salt till they are tender. 3. Take a common yellow dish, Aspic Jelly. 277 and put the beans at the bottom. 4. On a tripod place two pounds of fat bacon or pork
Cook this with the app: pantry check, scaling, and the assistant.