Haricot Beans
From Plain cookery recipes, 1908
Presented as published in 1908. 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
87Calories
5 gProtein
20 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein4.7 g
Carbohydrates20 g
Fiber8 g
Sugars9.1 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium2411 mg
Potassium365 mg
Calcium168 mg
Iron1.6 mg
Magnesium64 mg
Phosphorus72 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A80 mcg
Vitamin E1.1 mg
Vitamin K120 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate82 mcg
Choline42 mg
Caffeine0 mg
Water2114 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 29. The excerpt below is the record exactly as published.
Haricot Beans. One pint beans. | Two quarts cold water. One teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.