Baked Beans

Ingredients

• a quart of dry pea beans
• a pound of salt pork
• a tablespoonful of molasses
• a generous tablespoonful of salt
• one teaspoonful of mustard
• one-fourth of a teaspoonful of soda

Method

1. 1

   Examine and wash beans, soak overnight in cold water.

2. 2

   In the morning, drain and rinse.

3. 3

   Put beans in a stew-pan with cold water and pork.

4. 4

   Simmer for fifteen minutes, then drain.

5. 5

   Layer beans and pork in a pot, mix molasses, mustard, salt, and soda with boiling water, pour over beans.

6. 6

   Cover and cook slowly for ten hours, adding boiling water as needed.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 284. The excerpt below is the record exactly as published.

Baked Beans. It is rather singular that that particular section of the country which is credited with the greatest consumption of beans does not produce the vegetable in large quanti- . ties, but depends upon the Middle States for apart of the supply. No other vegetable has so great a food value, though peas and lentils are almost as nutritious; and despite the light manner in which reference is com- mp.nly.made to the bean, the country is much indebted , 544 MISS PARLOA'S KITCHEN COMPANION. to it as food for man and beast. One frequent failing in the preparation of beans is to allow too little time for cooking. The process of cooking them properly is a long and slow one, and forgetfulness in this respect is the reason why the dish is often unsatisfactory. If the family consist of eight or ten persons, a quart of dry pea beans will be sufficient to cook. Use also a pound of salt pork, a table-spoonful of molasses, a gener- ous table-spoonful of salt, one teaspoonful of mustard, and one-fourth of a teaspoonful of soda

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