Gold Haricot Bean Puree
From Wholesome cookery, 1887
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
145Calories
5 gProtein
37 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein4.6 g
Carbohydrates37 g
Fiber9.2 g
Sugars9 g
Total Fat1.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium655 mg
Calcium151 mg
Iron2.8 mg
Magnesium64 mg
Phosphorus91 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A6.8 mcg
Vitamin E0.4 mg
Vitamin K42 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate53 mcg
Choline17 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 70. The excerpt below is the record exactly as published.
Gold Haricot Bean Puree. Soak the beans overnight ; then boil them with a little onion, pepper, and salt, until they are quite cooked. Pass them through a sieve ; then beat them up with oil and lemon-juice
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