To Bake Beans Plain

Name: To Bake Beans Plain
Ingredients: Soak a quart of pea beans over night in cold water; add two quarts of cold water

From A practical cook and text book for general use, 1896

Presented as published in 1896. 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

1019Calories

60 gProtein

189 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories1019 kcal

Protein60 g

Carbohydrates189 g

Fiber76 g

Sugars2.7 g

Total Fat4.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.2 g

Omega-31.5 g

Cholesterol0 mg

Sodium1801 mg

Potassium2832 mg

Calcium559 mg

Iron17 mg

Magnesium405 mg

Phosphorus1048 mg

Zinc7.7 mg

Copper1.7 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C6.6 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K4.4 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.7 mg

Folate1019 mcg

Choline325 mg

Caffeine0 mg

Water2355 g

As published

This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 53. The excerpt below is the record exactly as published.

To Bake Beans Plain. Soak a quart of pea beans over night in cold water. In the morning drain, add two quarts of cold water

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