vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Haricot Beans with Tomato Puree
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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
27Calories
3 gProtein
5 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories27 kcal
Protein3.1 g
Carbohydrates5.4 g
Fiber1.7 g
Sugars2.9 g
Total Fat0.3 g
Sodium20 mg
Potassium401 mg
Calcium31 mg
Iron1.3 mg
Magnesium28 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C7 mg
Water60 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 94. The excerpt below is the record exactly as published.
Haricot beans must be soaked for quite twelve hours in cold water, then put into a pan with cold water slightly salted (half an ounce of salt to one gallon of water), brought slowly to the boil, then drawn to side of fire, and simmered for about two hours. Haricot Beans with Tomato Puree. Cook the beans as above, and serve, covered with some to- mato pure
Cook this with the app: pantry check, scaling, and the assistant.