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Frijoles (Spanish Beans)
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
686Calories
32 gProtein
108 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories686 kcal
Protein32 g
Carbohydrates108 g
Fiber20 g
Sugars7.6 g
Total Fat15 g
Saturated Fat5.8 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.3 g
Cholesterol13 mg
Sodium13 mg
Potassium1936 mg
Calcium210 mg
Iron8.1 mg
Magnesium235 mg
Phosphorus601 mg
Zinc3.5 mg
Copper1 mg
Manganese2 mg
Vitamin D0.3 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E3.4 mg
Vitamin K13 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate596 mcg
Choline141 mg
Caffeine0 mg
Water340 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 13. The excerpt below is the record exactly as published.
FRIJOLEiS (Spanish Beans.) Mrs. C. Y. Yglesias, 1037 Albany street, Los An- geles.—Soak over night one pint pink beans. Put them to boil next morning with a little salt until they are tender. When done put on a deep frying pan a large spoonful of lard; when hot fry a small piece of onion
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