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Pork and Beans
From The new practical housekeeping, 1890
Serves 1
Corned beef may be used instead of pork.
Presented as published in 1890. 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
479Calories
48 gProtein
15 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein48 g
Carbohydrates15 g
Fiber0 g
Sugars15 g
Total Fat24 g
Saturated Fat7.4 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol154 mg
Sodium143 mg
Potassium1121 mg
Calcium87 mg
Iron2.7 mg
Magnesium107 mg
Phosphorus491 mg
Zinc4.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C0.2 mg
Vitamin A4.7 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B61.6 mg
Vitamin B121.5 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate2.4 mcg
Choline123 mg
Caffeine0 mg
Water404 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 366. The excerpt below is the record exactly as published.
Pork and Beans. — Put the beans to soak in milk-warm water and parboil the pork an hour before putting in the beans, first scald- ing and scrapine the rind ; when the beans have boiled up once pour off the water and add fresh ; a sliced onioix may be boilea with them if liked ; boil until beans are quite tender' adding more water if necessary to prevent scorching ; put in bak- ing dish with tablespoon molasses, score the pork and sink it in center, add a little water
Cook this with the app: pantry check, scaling, and the assistant.