Pickled Beans
From Blue Ribbon and Pure Gold 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
3533Calories
53 gProtein
826 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories3533 kcal
Protein53 g
Carbohydrates826 g
Fiber73 g
Sugars677 g
Total Fat15 g
Saturated Fat2 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat4.4 g
Omega-30.6 g
Cholesterol0 mg
Sodium1531 mg
Potassium3833 mg
Calcium1178 mg
Iron32 mg
Magnesium526 mg
Phosphorus921 mg
Zinc7.6 mg
Copper1.7 mg
Manganese9.9 mg
Vitamin D0 mcg
Vitamin C199 mg
Vitamin A645 mcg
Vitamin E10 mg
Vitamin K961 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)18 mg
Folate772 mcg
Choline345 mg
Caffeine0 mg
Water2578 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 77. 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, } cup flour, } cup or less Pure Gold mustard, 1 tablespoon Pure Gold celery seed, 1 tablespoon Pure Gold turmeric, 3 cups white wine vinegar
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