Haricot Bean Soup

Name: Haricot Bean Soup
Ingredients: 1 lb. Beans; 2 oz. of Fat Bacon; 1 small tablespoonful of Butter; 2 Onions; Turnip; Small piece of Celery; 2 breakfast cups Milk; Salt; Pepper

From Household cookery and laundry work, 1882

No salt must be put in until the beans are quite boiled, as salt hardens them.

Presented as published in 1882. 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

1127Calories

29 gProtein

96 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories1127 kcal

Protein29 g

Carbohydrates96 g

Fiber22 g

Sugars59 g

Total Fat85 g

Saturated Fat32 g

Monounsaturated Fat29 g

Polyunsaturated Fat7.5 g

Omega-30.1 g

Cholesterol144 mg

Sodium342 mg

Potassium2254 mg

Calcium928 mg

Iron3.6 mg

Magnesium187 mg

Phosphorus760 mg

Zinc4 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D6.1 mcg

Vitamin C98 mg

Vitamin A301 mcg

Vitamin E2.7 mg

Vitamin K218 mcg

Vitamin B61.1 mg

Vitamin B122.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)3.6 mg

Folate279 mcg

Choline206 mg

Caffeine0 mg

Water1251 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 2. The excerpt below is the record exactly as published.

HARICOT BEAN SOUP. 1 lb. Beans. 2 oz. of Fat Bacon, or 1 small table-spoonful of Butter or Dripping. 2 Onions. \ Turnip. Small piece of Celery. 2 breakfast cups Milk. Salt and Pepper

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