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Main Baked Beans
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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
328Calories
2 gProtein
5 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories328 kcal
Protein1.9 g
Carbohydrates4.8 g
Fiber1.3 g
Sugars3.1 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat4 g
Cholesterol22 mg
Sodium5 mg
Potassium102 mg
Calcium21 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C4.1 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K20 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline13 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 60. The excerpt below is the record exactly as published.
a little salt, some grated California cheese; cook all together until thoroughly done and well flavored. Mrs. George W. Lichtenberger. STATU OF MAINF BAKUD BF,ANS. Soak one pint of beans over night. In the morning drain from water and add one teaspoon molasses, one teaspoon of sugar and a little salt, if there is no lean in the pork, and one- half pound of salt pork
Cook this with the app: pantry check, scaling, and the assistant.