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Winter Dish of Baked Beans and Pork
From The complete cook book, 1900
Serves 6
This dish is heavy but nourishing and economical.
Presented as published in 1900. 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
240Calories
1 gProtein
2 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories240 kcal
Protein1.3 g
Carbohydrates2.3 g
Fiber0.7 g
Sugars0.8 g
Total Fat25 g
Saturated Fat9.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol16 mg
Sodium13 mg
Potassium50 mg
Calcium13 mg
Iron0.5 mg
Magnesium4.6 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C2 mg
Vitamin A8.1 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8.3 mcg
Choline8 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 63. The excerpt below is the record exactly as published.
WINTER DISH OF BAKED BEANS AND PORK. This is a very heavy dish, but nourishing, and it is well to know how to cook it, as it is economical. Pick the beans, wash them, and put them to soak over night in plenty of water. In the morning pour this water off and put the beans in a kettle of cold water ; place them The Complete Cook Book. 135 on the fire and let them simmer till quite tender. Take them up and drain them; when thoroughly drained, put them in a baking pan with a large piece of salt pork; score the pork and lay it deep in among the beans, not upon them. Pour boiling water
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