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Puree of Beans No. 3

Name: Puree of Beans No. 3
Yield: 1 servings
Ingredients: two slices of breakfast bacon; two tablespoonfuls of flour; two cups of water; two cups of cooked beans; a tablespoonful of tomato catsup

From The art of cookery, 1899

Serves 1

Presented as published in 1899. 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

685Calories

37 gProtein

106 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories685 kcal

Protein37 g

Carbohydrates106 g

Fiber31 g

Sugars4.9 g

Total Fat14 g

Saturated Fat4.5 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol21 mg

Sodium412 mg

Potassium1617 mg

Calcium178 mg

Iron8.2 mg

Magnesium185 mg

Phosphorus573 mg

Zinc3.8 mg

Copper0.8 mg

Manganese1.7 mg

Vitamin D0.1 mcg

Vitamin C3.4 mg

Vitamin A7.9 mcg

Vitamin E3.6 mg

Vitamin K12 mcg

Vitamin B60.9 mg

Vitamin B120.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.7 mg

Folate610 mcg

Choline137 mg

Caffeine0 mg

Water715 g

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 54. The excerpt below is the record exactly as published.

Puree of Beans No. 3. — Cut two slices of breakfast bacon in small pieces and saute in a spider until a light brown, add two tablespoonfuls of flour, and when browned lightly add two cups of water, and simmer, in a covered sauce-pan, fifteen minutes. Strain, add two cups of cooked beans rubbed through a sieve, simmer five minutes, season to taste, and, just before serving, add a tablespoonful of tomato catsup

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