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Saturday Bean Soup
From Buckeye cookery, 1892
Serves 6
This is an economical soup for Saturday dinner.
Presented as published in 1892. 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
230Calories
1 gProtein
0 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein0.8 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat9.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.9 g
Cholesterol16 mg
Sodium3.1 mg
Potassium20 mg
Calcium0.9 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0.1 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.6 mcg
Choline4.5 mg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 177. The excerpt below is the record exactly as published.
SaTuRDAY Bran Soup. Baked beans and brown bread form a Sunday teeta for so many that the followmg will be a useful and economical soup for Saturday dinner. Put on the pot with more beans than enough for Sunday’s breakfast, with water, and slice of salt pork; parboil till beans are ready to be put in oven. ‘Take out pork and part of beans, leaving enough for a bean soup; place the pot on back of stove and keep hot. Three-quarters of an hour before dinner heat soup, add more water and vegetables as in ‘‘ Bean Soup
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