Fork and Beans
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
If buried in the ground with coals, they can be done by morning.
Presented as published in 1885. 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
3109Calories
300 gProtein
155 gCarbs
143 gFat
Full nutrition (34 nutrients)
Calories3109 kcal
Protein300 g
Carbohydrates155 g
Fiber37 g
Sugars37 g
Total Fat143 g
Saturated Fat43 g
Monounsaturated Fat52 g
Polyunsaturated Fat18 g
Omega-30.5 g
Cholesterol885 mg
Sodium1819 mg
Potassium6282 mg
Calcium961 mg
Iron48 mg
Magnesium521 mg
Phosphorus3146 mg
Zinc30 mg
Copper1.5 mg
Manganese3.2 mg
Vitamin D6.8 mcg
Vitamin C98 mg
Vitamin A347 mcg
Vitamin E6.8 mg
Vitamin K479 mcg
Vitamin B69.2 mg
Vitamin B128.7 mcg
Thiamin (B1)9.3 mg
Riboflavin (B2)4.8 mg
Niacin (B3)88 mg
Folate471 mcg
Choline871 mg
Caffeine0 mg
Water2216 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 19. The excerpt below is the record exactly as published.
Fork and Beans. The right proportions are two quarts of beans to three pounds of pork. Pick over the beans at night, wash them, and put them to soak in cold water until the next morning. Then if only boiled pork and beans are desired, drain the beans, and put them with the pork in the pot, just cover with cold water, set over the fire (with the cover on the pot), and boil till the beans are tender^ skimming the scum off as it rises. If baked beans are wanted parboil the pork and cut it into thin slices, then drain the beans and boil as above. Put half the beans into the bake-kettle, then the pork, then the remainder of the beans, and Meats and Game. 6i pour over them half a pint of boiling water
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