Baked Beans

Ingredients

• 1 quart of white beans
• 1 teaspoonful of soda
• 1 lb. salt pork or more
• 4 tablespoonfuls of beef fat or butter substitute
• from two tablespoonfuls to ½ cup, or none
• 1 teaspoonful of mustard

Method

1. 1

   Wash and soak beans overnight.

2. 2

   Drain and place in a kettle, cover with cold water, add soda, and cook until slightly softened.

3. 3

   Drain again and place in a bean pot.

4. 4

   Mix molasses and mustard with a pint of water and pour over beans.

5. 5

   Add pork or fat, cover, and bake slowly for 6 to 8 hours.

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 77. The excerpt below is the record exactly as published.

Baked beans. The beans are thoroughly cooked, but firm and whole. Baked beans. (A nitrogenous vegetable and a meat substitute.) This dish, known in old days in New England, was baked to per- fection in the old brick oven. Baked beans seem difiicult of digestion for some people. The mustard is supposed to be helpful, and adds something to the flavor. If the molasses is omitted, or but a small amount used, and if butter takes the place of pork or suet, the beans seem more digestible. In different parts of New England the dish is varied. Some people prefer rather dry baked beans ; others wish them moist and very sweet. THE HOME DINNER 231 What and how much, I quart of white beans I teaspoonful of soda i lb. salt pork or more, or 4 tablespoonfuls of beef fat or butter substitute Molasses, from two tablespoonfuls to \ cup, or none I teaspoonful of mustard

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