Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | 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
- two cups cold baked beans
- five cups water
- two slices onion
- three stalks celery
- two tablespoons chili sauce
- three tablespoons butter
- salt
- paprika
Directions
Cook two cups cold baked beans, five cups water, two slices onion, three stalks celery and two cups tomato together forty minutes. Rub through sieve, season with salt, paprika and two tablespoons Chili sauce. Thicken with three tablespoons butter and |;wo tablespoons flour.
Cut stale bread into rather thin slices. Butter well on both sides, and cut into dice. Put on tin pans in moderate oven until a golden brown.