Pickled Beans
From Canadian cook book, 1924
Presented as published in 1924. 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
4238Calories
80 gProtein
936 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories4238 kcal
Protein80 g
Carbohydrates936 g
Fiber119 g
Sugars727 g
Total Fat17 g
Saturated Fat0.8 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.6 g
Cholesterol0 mg
Sodium8647 mg
Potassium11976 mg
Calcium2280 mg
Iron43 mg
Magnesium1212 mg
Phosphorus1770 mg
Zinc15 mg
Copper4.3 mg
Manganese17 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A5.4 mcg
Vitamin E1.3 mg
Vitamin K1583 mcg
Vitamin B64.8 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)28 mg
Folate20 mcg
Choline25 mg
Caffeine0 mg
Water4026 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 57. The excerpt below is the record exactly as published.
PICKLED BEANS. 4 qts. string beans. 3 c. vinegar. 3 c. brown sugar. }/z c. mustard. \i c. flour. 1^2 T^' turmeric powder. 1 T. celery seed. 1 T. salt
Cook this with the app: pantry check, scaling, and the assistant.