Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Buffalo | 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 quart of beans in cold water over night
- one teaspoonful of soda
- one-half pound of salt pork
- one pint cooked to- matoes
- two tablespoonfuls brown sugar
- 1 tablespoonful butter
- one tablespoonful flour
- a small piece of nicely browned pork on each square of bread
- 7 hrs
- 6 hrs
- one-half inch wide
- 4 people
- 4 cents
- 78 east buffalo street
- 4 qts
- 1 onion
- 1 cup- ful stewed tomatoes
- one-half tea- spoonful black pepper
- salt
- pepper
- black pepper
Directions
vegetables mentioned were raised in our war garden and I have them canned or in the dry .state.
2 c beans $0.2000
1 t mustard 0083
1 t salt 0003
1 T sugar 0024
2 T molasses 0060
V4, c butter or lard 0375
Gas to cook 7 hrs. (6 hrs. sim- mering, 1 hr. oven) 0495
Total $0.3040
Soak beans over night; in morning put in fresh cold water and parboil Vz hour. Drain in a colander; mix mus- tard, salt, sugar, molasses and butter in cup, fill with boiling water, stir into beans, and place in earthen jar with cover and almost cover with water. Should bake seven hours, re- plenishing water as it boils away. As I use gas, I do not put in baking pot till last hour of cooking, but cook on simmerer, tightly covered, till nearly done; then finish in the oven, uncov- ered.— Mrs. Welch, 1351 East Lincoln street, city.
Eastern Baked Beans with Tomatoes
1 qt. beans $0.2625
1 t soda 0007
iy2 lb. salt pork 3000
1 pt. tomatoes 0664
2 T molasses 0054
1 t salt 0003
1 T sugar 0026
Vz t pepper 0041
Wood fire, 6 hrs., Vz use 0858
Cost $0.7278
Soak one quart of beans in cold water over night, put them on to cook in the morning, covering with fresh cold water and putting in one teaspoonful of soda. Boil until skins begin to crack. Then drain thor- oughly, cover with boiling water. Take one-half pound of salt pork, scrape and wash, cut off rind, slash across top one-half inch wide and one-half inch deep strips and sink it in beans. Add one pint cooked to- matoes, two tablespoonfuls brown sugar or molasses. More salt if needed. Cook slowly until beans be- gin to break skin, then put in jar with meat, showing the cut top. Sprinkle with a very little sugar, to help them brown. Pepper if liked. — Mrs. E. R. Sly.
Beans a la Texas.
1 c red or brown beans $0.0750
% c minced onion 0125
IT salt 0003
Vz t paprika 0062
3 T bacon dripping 0468
1 T flour 0009
Fuel in wood stove 2 hours C/z
use) 0286
Serves 4 people for $0.1703
Or about 4 cents each.
Cook over night (or soak.) Leave on stove until the following is ready to stir in and cook 15 minutes. Salt should be added last. The beans will seem coated with the dressing.
Fry onion in dripping and add flour, stirring constantly until browned. Then add to cooked beans. — Mrs. J. B. McCreary, 78 East Buffalo street, city.
Uncle Sam's Baked Beans.
Cost. 1 qt. navy beans $0.3000
1 t salt 0003
2 T brown sugar 0052
1 t mustard 0028
1 t white pepper 0083
2 T butter 0312
Fuel (wood % use) 8 hours . . .1144
Cost $0.4622
Parboil beans 20 minutes, then place in bean pot with other ingredients and bake for eight hours, keeping the water level with the beans. Serv<. on platter with small square of brown bread for each person. Place a small piece of nicely browned pork on each square of bread, or serve individually in same style. — Mrs. C. Cr. Coupland, Estacada, Or.
Spanish Beans. Cost.
1 qt. red or brown beans ....$0.2000
2 c onions, sliced 0500
1 qt. tomatoes 1068
1 T salt 0008
3 T lard or drippings 0468
% t pepper 0021
Vz t chili powder 0041
Gas, about 5 hours 0200
About 4 qts. beans cost $0.4306
Cook beans in water until tender, drain and have onions frying in drip- pings; pour in the tomatoes when onions are tender, add salt pepper, and let simmer, then pour over the beans and cook until well flavored. Serve hot. — Mrs. Welch, 1351 East Lincoln street, city.
Dried Lima Beans. Cost.
1 c dried lima beans $0.0750
2 T butter 0312
1 onion ( V2 cup) 0125
1 t salt 0003
% t pepper, black 0042
1 T flour 0009
1 cup tomato 0267
Fuel wood stove 45 minutes (%
use) 0108
Cost $0.1616
Cook over night (or soak if you use gas.) Leave on stove until ready to finish, drain, then brown in sauce pan with 1 T butter. Then in separate pan cook 1 tablespoonful butter with chopped onions, add one tablespoonful flour, stirring constantly, add 1 cup- ful stewed tomatoes and one-half tea- spoonful black pepper. Add rait last. Combine with the beans and serve. — Mrs. J. B. McCreary, 78 East Buffalo street, city.