Haricot Beans with Bacon
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
267Calories
10 gProtein
10 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein10 g
Carbohydrates9.8 g
Fiber4 g
Sugars4.7 g
Total Fat21 g
Saturated Fat7.2 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol37 mg
Sodium427 mg
Potassium296 mg
Calcium58 mg
Iron1 mg
Magnesium30 mg
Phosphorus130 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A46 mcg
Vitamin E0.8 mg
Vitamin K60 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate41 mcg
Choline48 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 53. The excerpt below is the record exactly as published.
Haricot Beans with Bacon. Steam half a pint of beans until quite soft ; cut into small pieces two ounces of bacon
Cook this with the app: pantry check, scaling, and the assistant.