gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Siring Beans and Bacon

Name: Siring Beans and Bacon
Yield: 3 servings
Ingredients: one or two slices of tender mild-cured bacon; a pint of hot cooked and drained string beans; a few drops of onion juice; salt and pepper as needed

From The Rural cook book, 1907

Serves 3

Peas may be served in the same way.

Presented as published in 1907. 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

83Calories

4 gProtein

12 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories83 kcal

Protein3.7 g

Carbohydrates12 g

Fiber4.6 g

Sugars3.7 g

Total Fat2.4 g

Saturated Fat0.7 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol3.5 mg

Sodium40 mg

Potassium453 mg

Calcium61 mg

Iron1 mg

Magnesium43 mg

Phosphorus72 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A0.6 mcg

Vitamin E0 mg

Vitamin K66 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.3 mg

Folate1 mcg

Choline2.9 mg

Caffeine0 mg

Water141 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 85. The excerpt below is the record exactly as published.

Siring Beans and Bacon. — Cut one or two slices of tender mild-cured bacon in tiny cubes and cook to a delicate brown in the frying pan. Add a pint of hot cooked and drained string beans and a few drops of onion juice. Shake the frying pan thoroughly. Add salt and pepper as needed

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