Haricot Beans and Rice Biscuits
From The victory cookery book, 1918
Presented as published in 1918. 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
407Calories
8 gProtein
90 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories407 kcal
Protein7.9 g
Carbohydrates90 g
Fiber0.6 g
Total Fat1.5 g
Sodium5.7 mg
Potassium85 mg
Calcium6.8 mg
Iron0.2 mg
Magnesium26 mg
Phosphorus107 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate18 mcg
Water13 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 58. The excerpt below is the record exactly as published.
Haricot Beans and Rice Biscuits Materials.—Same ingredients as in the recipe on p. 181, adding 4 oz. rice flour
Cook this with the app: pantry check, scaling, and the assistant.