Baked Beans

Ingredients

• a pint of beans
• a piece of salt pork as large as a man's fist
• 1/2 teaspoonful of salt
• 1/2 teaspoonful of pepper
• 1 tablespoonful of molasses or sugar
• 1/2 teaspoonful of dry mustard
• half a cup of boiling water

Method

1. 1

   Pick over a pint of beans, wash them, and soak in cold water overnight.

2. 2

   The next day, cook in fresh water for half an hour.

3. 3

   In another kettle, cook a piece of salt pork in water until the beans are done.

4. 4

   Drain both, slice the pork, and layer in an earthen dish with beans.

5. 5

   Mix salt, pepper, molasses, and mustard, pour over beans, cover, and bake for at least two hours, uncovering to brown for the last twenty minutes.

6. 6

   Add boiling water if beans get dry.

Nutrition per serving

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 33. The excerpt below is the record exactly as published.

baked beans. I may say without boasting that they will be the very best you ever ate in your life. Women may be able to cook ordinary food, but it takes a man to cook beans — and I 'm the man ! ' ' Jack laughed, and said he wanted to learn how so he could beat his father making them, and he watched carefully everything that was done. BAKED BEANS Pick over a pint of beans and throw away aU that are shriveled and poor. Wash the rest and put them in cold water to cover them, and let them stand all night. The next day, put the beans in fresh water and gently cook them half an hour, skimming them occasionally. In another kettle, put a piece of salt pork as large as a man's fbt; cover it with water and let it cook till the beans are done. Then drain the water off both, and cut the pork in two pieces; slice each piece part way down, leaving the 144 THE FUN OF COOKINa lower portion solid. Put one piece in the bottom of an earthen dish, and pile the beans around and over it, and put the other piece on top. Mix ^ teaspoonful of salt. y^ teaspoonful of pepper. 1 tablespoonful of molasses or sugar. % teaspoonful of dry mustard. Pour this all over the beans and cover the pan; put in the oven, and bake at least two hours; uncover and brown during* the last twenty minutes. If the beans get very dry, pour on half a c^p of boiling water

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