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Baked Beans
From The Common sense recipe book, 1898
Beans should be moist when put into the oven.
Presented as published in 1898. 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
Nutrition per serving
2801Calories
35 gProtein
31 gCarbs
281 gFat
Full nutrition (33 nutrients)
Calories2801 kcal
Protein35 g
Carbohydrates31 g
Fiber0 g
Sugars31 g
Total Fat281 g
Saturated Fat103 g
Monounsaturated Fat135 g
Polyunsaturated Fat30 g
Cholesterol390 mg
Sodium2846 mg
Potassium1348 mg
Calcium121 mg
Iron4.7 mg
Magnesium141 mg
Phosphorus739 mg
Zinc6.1 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate9.1 mcg
Choline5.5 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 44. The excerpt below is the record exactly as published.
the beans, until they begin to crack, with a pound or two of fat salt pork: put the beans in the baking-pan; score the vvrcemevccer EOOIG Baking Powder 107 ADIES, if you think of BUYING A PIANO of any description get quotations rom W.H. LEACH 49 METCALFE ST., Who sells cheap, having small expenses and no agents. pork across the top, and settle in the middle; add two table- spoons of sugar or molasses, and bake in a moderate oven two hours; they should be very moist when first put into the oven, or they will grow too dry in baking. Do not forget the sweet- ening if you want Yankee baked beans
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