Pickled Beans

Name: Pickled Beans
Ingredients: Boil round yellow beans in salted water until tender but not soft.; Sirup: one quart of vinegar; two cups of sugar

From Principles of cooking, 1914

Presented as published in 1914. 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

1752Calories

2 gProtein

408 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1752 kcal

Protein1.8 g

Carbohydrates408 g

Fiber3.4 g

Sugars405 g

Total Fat1.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium29 mg

Potassium236 mg

Calcium98 mg

Iron1.5 mg

Magnesium36 mg

Phosphorus76 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K43 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate37 mcg

Choline15 mg

Caffeine0 mg

Water996 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 27. The excerpt below is the record exactly as published.

Pickled Beans. — Boil round yellow beans in salted water until tender but not soft. Drain and fill cans with beans, pour hot sirup over, and seal. Sirup: one quart of vinegar, two cups of sugar

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