Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound beans soaked over night
- two tablespoons of vinegar
- one-half teablespoons of sugar
- one-half bottle of catsup
- 28 prague chapter book of recipes sandwiches
- salt
- vinegar
Directions
BAKED BEANS — One pound beans soaked over night, then boil until tender, cut salt pork into dice pieces on bottom of pan, put beans on top of salt pork, season to taste, add two tablespoons of vinegar, two and one-half teablespoons of sugar, one-half bottle of catsup, cover with water and bake four hours in covered pan.
MARIE E. JIRSA.
28 PRAGUE CHAPTER BOOK OF RECIPES
SANDWICHES AND APPETIZERS
SANDWICHES
Wheat, rye or Boston brown bread may be used.
Bread for sandwiches cuts better when a day old. Wrap them in paraffine paper to keep moist, or place in a tin box. Cream or wash the butter before spreading. Cut bread the shape as desired before spreading.
ROLLED BREAD — Cut fresh bread, while still warm, in as thin slices as possible, using a very sharp knife. Spread evenly with butter which has been washed and creamed. Roll slices separately, and tie each with baby ribbon.