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Pork and Beans
From The hearthstone; or, Life at home, 1883
Serves 1
Stir beans often and brown them before serving.
Presented as published in 1883. 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
345Calories
37 gProtein
10 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein37 g
Carbohydrates9.8 g
Fiber4 g
Sugars4.5 g
Total Fat18 g
Saturated Fat5.4 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol111 mg
Sodium93 mg
Potassium769 mg
Calcium82 mg
Iron2.1 mg
Magnesium62 mg
Phosphorus385 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C12 mg
Vitamin A43 mcg
Vitamin E0.8 mg
Vitamin K60 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate43 mcg
Choline107 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 282. The excerpt below is the record exactly as published.
Pork and Beans. — Look over the beans, and put them in soak the evening previous to cooking, in soft water. Parboil, and throw off the water twice; prepare a piece of pork, and put it in the beans with the third water. Let the water boil up, skim, and boil five min- utes, and drain both pork and beans thoroughly. Have ready boiling water, put Ihe beans and pork into the pot, with as little water as will cover them, simmer gently until tender. The water should all be evaporated when done, leaving the beans nearly dry. Taste, and if not sufficiently salted by the pork, season with more, but
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