To Bake Beans With Onions
From A practical cook and text book for general use, 1896
A small onion can be baked with the beans for flavor.
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
1079Calories
62 gProtein
203 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories1079 kcal
Protein62 g
Carbohydrates203 g
Fiber79 g
Sugars9.1 g
Total Fat4.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.2 g
Omega-31.5 g
Cholesterol0 mg
Sodium1731 mg
Potassium3051 mg
Calcium537 mg
Iron17 mg
Magnesium401 mg
Phosphorus1092 mg
Zinc7.8 mg
Copper1.6 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K5 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate1048 mcg
Choline335 mg
Caffeine0 mg
Water598 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 With Onions. Wash and soak over night and when put on to boil add a tiny onion
Cook this with the app: pantry check, scaling, and the assistant.