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Pickled Beans
From The new practical housekeeping, 1890
Serves 1
A small bit of alum or teaspoon soda will bring back the color.
Presented as published in 1890. 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
319Calories
9 gProtein
59 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein9 g
Carbohydrates59 g
Fiber21 g
Sugars1.1 g
Total Fat12 g
Saturated Fat3.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol0 mg
Sodium39 mg
Potassium1028 mg
Calcium332 mg
Iron9.9 mg
Magnesium163 mg
Phosphorus151 mg
Zinc1.7 mg
Copper1.5 mg
Manganese7.9 mg
Vitamin D0 mcg
Vitamin C7.9 mg
Vitamin A28 mcg
Vitamin E0.7 mg
Vitamin K95 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate37 mcg
Choline17 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 432. The excerpt below is the record exactly as published.
Gather youne beans and put in strong brine of salt and water ; when turning yellow, which will be in a day or two, take out and wipe dry. Boil vinegar, adding two ounces pepper and one ounce each singer
Cook this with the app: pantry check, scaling, and the assistant.