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To Mash Broad Beans
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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
314Calories
20 gProtein
44 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories314 kcal
Protein20 g
Carbohydrates44 g
Fiber19 g
Sugars4.3 g
Total Fat7.6 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.2 g
Cholesterol6.1 mg
Sodium19 mg
Potassium797 mg
Calcium77 mg
Iron5 mg
Magnesium144 mg
Phosphorus317 mg
Zinc2.4 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C1.1 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K6.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate318 mcg
Choline75 mg
Caffeine0 mg
Water8.3 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 52. The excerpt below is the record exactly as published.
To Mash Broad Beans. — Boil some beans, that are too old to serve in the usual way, for more than an hour. Take off the hard skins and mash with a little bacon fat. Add pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.