Bake Beans

Ingredients

• a quart of white beans
• a teaspoonful of salt
• half a teaspoonful of soda
• half a pound of salt pork or corned beef
• a tablespoonful of white sugar
• twice as much New Orleans molasses

Method

1. 1

   Soak the beans in cold water overnight, then drain and cook in sufficient cold water to cover them.

2. 2

   Add salt and soda, and as soon as the water boils, drain it off.

3. 3

   Put in the pot half a pound of salt pork or corned beef and a tablespoonful of white sugar or twice as much New Orleans molasses.

4. 4

   Pour in the beans, fill the pot with boiling water, cover, and bake in a moderate oven for 12 to 18 hours, replacing evaporated water as needed.

5. 5

   For browned beans, pour into a shallow pan and bake until desired color.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 25. The excerpt below is the record exactly as published.

Bake Beans. — Soak a quart of white beans in cold water over night, or for eight or ten hours, then drain and put to cook in sufficient cold water to cover them. Add a teaspoonful of salt and half a teaspoonful of soda, and as soon as the water boils drain it off. Put in the pot in which the beans are to be baked half a pound of salt pork or corned beef and a tablespoonful of white sugar, or twice as much New Orleans molasses

Cook this with the app: pantry check, scaling, and the assistant.