Spanish Beans
From The home science cook book, 1902
Presented as published in 1902. 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
338Calories
18 gProtein
67 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories338 kcal
Protein18 g
Carbohydrates67 g
Fiber20 g
Sugars13 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium844 mg
Potassium1389 mg
Calcium183 mg
Iron7.3 mg
Magnesium122 mg
Phosphorus322 mg
Zinc2.2 mg
Copper0.7 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A23 mcg
Vitamin E3.7 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate319 mcg
Choline91 mg
Caffeine0 mg
Water444 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 64. The excerpt below is the record exactly as published.
Spanish Beans. One-half cup of sliced onions, stewed until tender, one cup of stewed beans, one cup of stewed tomatoes. Boil together until thick enough to serve on the Vegetables. 149 dinner plate. Season to taste with butter, salt, and cayenne pepper
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