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Frijoles

Name: Frijoles
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 qt. of dried black beans or red kidney beans; 1 tablespoon sugar; 1 small onion chopped fine; 3 cloves of garlic; 1 cup best olive oil; 1 cup cider vinegar

From San Rafael cook book, 1906, 1906

Serves 8

Stir frequently, especially after adding oil and vinegar.

Presented as published in 1906. 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

23Calories

0 gProtein

4 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories23 kcal

Protein0.3 g

Carbohydrates4.1 g

Fiber0.4 g

Sugars2.5 g

Total Fat0 g

Saturated Fat4.2 g

Monounsaturated Fat19 g

Polyunsaturated Fat2.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium2.3 mg

Potassium49 mg

Calcium6.4 mg

Iron0.1 mg

Magnesium3.4 mg

Phosphorus7.8 mg

Zinc0 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C1.6 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate3.6 mcg

Choline1.1 mg

Caffeine0 mg

Water46 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 35. The excerpt below is the record exactly as published.

FRIJOLES — ^Mrs. S. M. Augustine. 1 qt. of dried black beans or red kidney beans, 1 tablespoon sugar, 1 small onion chopped fine, 3 cloves of garlic, 1 cup best olive oil, 1 cup cider vinegar

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