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Mustard Beans

Name: Mustard Beans
Yield: 3 servings
Ingredients: one peck of butter beans; two cups sugar; one-half cup mustard; one-half cup flour; three cups hot vinegar; one tablespoon celery seed; scant teaspoon turmeric

From Delta Gamma cook book, 1922

Serves 3

Jean Sharpe (Xi)

Presented as published in 1922. 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

661Calories

6 gProtein

159 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories661 kcal

Protein6.5 g

Carbohydrates159 g

Fiber4 g

Sugars135 g

Total Fat3 g

Saturated Fat0.2 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium485 mg

Potassium301 mg

Calcium87 mg

Iron4.4 mg

Magnesium59 mg

Phosphorus119 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A1.8 mcg

Vitamin E0.3 mg

Vitamin K1.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate70 mcg

Choline9.3 mg

Caffeine0 mg

Water40 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 104. The excerpt below is the record exactly as published.

Mustard Beans Cut up one peck of butter beans and cook until tender in salted water. Make a dressing of two cups sugar, one-half cup mustard, and one-half cup flour. Mix in a little cold vinegar and cook in three cups hot vinegar. If it be too thick, thin with cold vinegar. Add one tablespoon celery seed and scant teaspoon turmeric

Cook this with the app: pantry check, scaling, and the assistant.