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Tanglewood Beans
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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
809Calories
42 gProtein
113 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories809 kcal
Protein42 g
Carbohydrates113 g
Fiber32 g
Sugars22 g
Total Fat23 g
Saturated Fat7.6 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol37 mg
Sodium433 mg
Potassium1606 mg
Calcium198 mg
Iron7.8 mg
Magnesium193 mg
Phosphorus595 mg
Zinc4.8 mg
Copper0.9 mg
Manganese1.4 mg
Vitamin D0.2 mcg
Vitamin C13 mg
Vitamin A6.2 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate749 mcg
Choline32 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 157. The excerpt below is the record exactly as published.
TANGDEWOOD BEANS. Mrs. Kate E. Dee, Tanglewood Ranch, Anaheim. Cal.— <Soak over night one quart of brown beans with a little soda in the water. In the morning drain off the water and cover with fresh water. Add one-fourth pound bacon cut in small pieces. Season with salt and pepper and celery-salt; add one large onion, chopped fine, and three tablespoons sugar. Boll with this one large green pepper
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