Haricot Beans
From The girl's own cookery book, 1882
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
60Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 90. The excerpt below is the record exactly as published.
haricot beans may be soaked and boiled till soft, then eaten either as a vegetable or as a substitute for meat. They are e.xcellent prepared as follows : Haricot Beans. — Boil the haricots till tender, and drain them. Mince a small onion finely, toss it over the fire, and mix the beans with it. Serve hot. Lentils. — Boil the lentils till tender, and drain them. Melt a slice of dripping
Cook this with the app: pantry check, scaling, and the assistant.