Baked Beans

Ingredients

• one quart of beans
• two pounds of corned beef
• one teaspoonful of mustard
• one tablespoonful of molasses
• boiling water to just cover

Method

1. 1

   Pick one quart of beans free from stones and dirt.

2. 2

   Wash, and soak in cold water overnight.

3. 3

   In the morning pour off the water.

4. 4

   Cover with hot water, put two pounds of corned beef with them, and boil until they begin to split open.

5. 5

   Turn them into the colander, and pour over them two or three quarts of cold water.

6. 6

   Put about half of the beans in a deep earthen pot, then put in the beef, and finally the remainder of the beans.

7. 7

   Mix one teaspoonful of mustard and one tablespoonful of molasses with a little water.

8. 8

   Pour this over the beans, and then add boiling water to just cover.

9. 9

   Bake slowly ten hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 123. The excerpt below is the record exactly as published.

Baked Beans. Pick one quart of beans free from stones and dirt. Wash, and soak in cold water over night. In the morning pour off the water. Cover with hot water, put two pounds of corned beef with them, and boil until they begin to split open, (the time depends upon the age of the beans, but it will be from thirty to sixty minutes) . Turn them into the colander, and pour over them two or three quarts of cold water. Put about half of the beans in a deep earthen pot, then put in the beef, and finally the remainder of the beans. Mix one tea- spoonful of mustard and one table-spoonful of molasses with a little water. Pour this over the beans, and then add boiling water to just cover

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