Pickled Beans
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
3332Calories
44 gProtein
794 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories3332 kcal
Protein44 g
Carbohydrates794 g
Fiber67 g
Sugars675 g
Total Fat10 g
Saturated Fat1.6 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol0 mg
Sodium99 mg
Potassium3549 mg
Calcium1086 mg
Iron27 mg
Magnesium451 mg
Phosphorus740 mg
Zinc6.4 mg
Copper1.5 mg
Manganese8.7 mg
Vitamin D0 mcg
Vitamin C199 mg
Vitamin A640 mcg
Vitamin E9.7 mg
Vitamin K959 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2.1 mg
Niacin (B3)15 mg
Folate713 mcg
Choline344 mg
Caffeine0 mg
Water2466 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 75. The excerpt below is the record exactly as published.
Pickled Beans—Take 4 quarts beans, wash, string, cut in inch pieces and boil in salted water until tender. Drain well. Make a dressing of 3 cups sugar, 14 cup flour, 4 cup or less Blue Ribbon mustard, 1 tablespoon celery seed, 1 tablespoon tumeric, 3 cups white wine vinegar
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