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Yankee Baked Beans
From The new home cook book, 1896
Serves 8
Beans should be moist when put into the oven.
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
350Calories
4 gProtein
4 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories350 kcal
Protein4.3 g
Carbohydrates3.9 g
Fiber0 g
Sugars3.9 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.7 g
Cholesterol49 mg
Sodium356 mg
Potassium169 mg
Calcium15 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus92 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate1.1 mcg
Choline0.7 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 71. The excerpt below is the record exactly as published.
YANKEE BAKED BEANS. Mrs. Higgins. Boil the beans until they begin to crack, with a pound or two of salt fat pork ; put the beans in the baking pan ; score the pork across the top, and settle in the middle ; 174 THE HOME COOK BOOK. add two tablespoons of sugar or molasses
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