School Recipe

Name: School Recipe
Ingredients: 1 level tbsp. beans; J c. water; spk. of onion; spk. of celery salt; 1 tsp. tomatoes strained; i tsp. butter; 1 tsp. flour; salt and pepper to taste

From Domestic science (Clark, Cornell home economics), 1911

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

74Calories

2 gProtein

17 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories74 kcal

Protein2.1 g

Carbohydrates17 g

Fiber2.9 g

Sugars6.8 g

Total Fat3.9 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol10 mg

Sodium31 mg

Potassium254 mg

Calcium43 mg

Iron0.6 mg

Magnesium19 mg

Phosphorus51 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A2.5 mcg

Vitamin E0.1 mg

Vitamin K4.3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate35 mcg

Choline10 mg

Caffeine0 mg

Water264 g

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 26. The excerpt below is the record exactly as published.

School Recipe. 1 level tbsp. beans, J c. water, spk. 68 DOMESTIC SCIENCE of onion, spk. of celery salt, 1 tsp. tomatoes strained, i tsp. butter, 1 tsp. flour, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.