Weekend Cooking: Bean Loaf

Two cups of Veribest Pork and Beans, mashed to a pulp, one fourth cup of chopped nuts, one cup of browned bread crumbs, two teaspoons of grated onion, two eggs, one half cup of cream or rich milk, one teaspoon of salt. Mix thoroughly and put into a greased bread pan. Brush with the beaten yolk of egg, milk or cream and bake one half hour. Serve with tomato sauce.

From Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 by Various (1913 US)