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Pork and Beans
From Good Things to Eat as Suggested by Rufus, 1911
Serves 6
Presented as published in 1911. 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
21Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein0 g
Carbohydrates5.2 g
Fiber0 g
Sugars5.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium593 mg
Potassium104 mg
Calcium18 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus2.9 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.3 mcg
Choline1.1 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 42. The excerpt below is the record exactly as published.
a pint of hot water in which have been dissolved a half tablespoonful salt, two tablespoonfuls molasses, a half teaspoonful mustard, and a pinch of soda. Pack in the beans until about a third full, then place in it a pound (or less, if preferred) of 'streaked pig pork, the skin of which has been scored. Cover with a layer of beans
Cook this with the app: pantry check, scaling, and the assistant.