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Pork and Beans
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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
85Calories
3 gProtein
20 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein3.4 g
Carbohydrates20 g
Fiber5.9 g
Sugars11 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0.1 mg
Sodium1637 mg
Potassium383 mg
Calcium101 mg
Iron1.7 mg
Magnesium52 mg
Phosphorus55 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K79 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate51 mcg
Choline27 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 29. The excerpt below is the record exactly as published.
Pork and Beans. Soak two pounds of beans in cold water over night, wash thoroughly, put in a pot or jar in which they are to be bak&d, cover with clear stock, put a piece of freshened salt pork on top and bake in a moderate oven for six hours, add water from time to time as the beans cook dry. Another way to bake beans is to soak over night, put in the pot next morning with a piece of salt pork and boil until done, strain the liquor off the beans, stir in two tablespoonfuls of molasses, a teaspoonful of mustard, pepper
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