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New England Baked Beans
From Cooks in clover, 1889
Use small white beans that do not fall apart in cooking.
Presented as published in 1889. 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
1303Calories
14 gProtein
87 gCarbs
104 gFat
Full nutrition (33 nutrients)
Calories1303 kcal
Protein14 g
Carbohydrates87 g
Fiber17 g
Sugars65 g
Total Fat104 g
Saturated Fat37 g
Monounsaturated Fat49 g
Polyunsaturated Fat13 g
Cholesterol65 mg
Sodium41 mg
Potassium1750 mg
Calcium364 mg
Iron6.9 mg
Magnesium263 mg
Phosphorus252 mg
Zinc2.2 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D3.5 mcg
Vitamin C49 mg
Vitamin A166 mcg
Vitamin E2.6 mg
Vitamin K240 mcg
Vitamin B60.8 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5 mg
Folate175 mcg
Choline117 mg
Caffeine0 mg
Water469 g
As published
This recipe was extracted from Cooks in clover (1889), page 23. The excerpt below is the record exactly as published.
New England Baked Beans. — One quart of beans \ soaked over night in cold water. Drain, and put in a covered stone jar with one-quarter of a pound of I salt pork, three tablespoons of molasses, erne tea- < spoon of ground mustard, half a teaspoon of soda, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.