Baked Beans

Ingredients

• 1 qt. pea beans
• ^ lb. salt pork, fat and lean
• | c. molasses
• 1 tsp. mustard
• 1 tsp. salt
• one fourth teaspoon bicarbonate of soda
• the onion

Method

1. 1

   Pick over, wash, and soak the beans in cold water overnight.

2. 2

   In the morning, simmer them in fresh cold water until soft enough to pierce with a pin.

3. 3

   Stir in bicarbonate of soda, drain, and place in a bean-pot with the onion.

4. 4

   Pour boiling water over the pork, scrape the rind, and bury the pork in the beans.

5. 5

   Mix salt and mustard with molasses, add hot water, and cover the beans.

6. 6

   Bake for eight hours in a moderate oven, adding water as needed.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 98. The excerpt below is the record exactly as published.

Baked Beans 1 qt. pea beans. 1 tsp. mustard. ^ lb. salt pork, fat and lean. | c. molasses. 1 tsp. salt. Pick over ; wash and soak the be'ans in cold water over night. In the morning put them into fresh cold water, and simmer till soft enough to pierce with a pin, being careful not to let them cook enough to break. When soft, stir in one fourth teaspoon bicarbonate of soda, turn them into a colander, and pour cold water through them. Place them with the onion

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