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Baked Beans
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 17. The excerpt below is the record exactly as published.
Baked Beans. Put i| pints of haricot beans into water, and wash well ; then drain, and put in an earthenware stewing- pot, with sufficient stock and water to well cover the beans, and cook — i.c., bake in the oven till tender. A little stock must be added from time to time to keep the beans moist. When the beans are partly cooked, cover them with slices of streaky bacon previously fried, and a layer of sliced tomatoes previously peeled ; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.