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Puree of Dried Beans
From The Institute cook book, 1913
Serves 4
A soup may be made with the water in which the beans were cooked and the remainder of the strained beans.
Presented as published in 1913. 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
62Calories
2 gProtein
7 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein1.5 g
Carbohydrates7.4 g
Fiber2.8 g
Sugars2.8 g
Total Fat3.6 g
Saturated Fat1.1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol3.4 mg
Sodium293 mg
Potassium133 mg
Calcium42 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C6.1 mg
Vitamin A21 mcg
Vitamin E0.4 mg
Vitamin K35 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate21 mcg
Choline15 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 52. The excerpt below is the record exactly as published.
PUREE OF DRIED BEANS 1 pint beans 1/2 teaspoon salt 1 tablespoon butter or drippings 1/2 saltspoon pepper y-i, teaspoon sugar 1 cup hot milk
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