Fresh Native Beans
From Practical West African cookery, 1910
Presented as published in 1910. 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
77Calories
3 gProtein
18 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories77 kcal
Protein3.3 g
Carbohydrates18 g
Fiber5.6 g
Sugars7.7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium9337 mg
Potassium309 mg
Calcium83 mg
Iron1.2 mg
Magnesium32 mg
Phosphorus60 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K62 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate56 mcg
Choline26 mg
Caffeine0 mg
Water179 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 57. The excerpt below is the record exactly as published.
Fresh Native Beans. Wakin Bissa. (I). 1 teacup beans. 4 teaspoon salt. £ onion. £ teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.