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Baked Beans
From The Pocumtuc housewife, 1897
Cranberry beans are preferred.
Presented as published in 1897. 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
2125Calories
16 gProtein
67 gCarbs
203 gFat
Full nutrition (33 nutrients)
Calories2125 kcal
Protein16 g
Carbohydrates67 g
Fiber16 g
Sugars46 g
Total Fat203 g
Saturated Fat73 g
Monounsaturated Fat95 g
Polyunsaturated Fat24 g
Cholesterol129 mg
Sodium38 mg
Potassium1180 mg
Calcium267 mg
Iron4.6 mg
Magnesium145 mg
Phosphorus238 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D7 mcg
Vitamin C49 mg
Vitamin A171 mcg
Vitamin E2.3 mg
Vitamin K239 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.5 mg
Folate167 mcg
Choline122 mg
Caffeine0 mg
Water468 g
As published
This recipe was extracted from The Pocumtuc housewife (1897), page 7. The excerpt below is the record exactly as published.
Baked Beans. For an ordinary sized family put a quart of beans to soak at night. In the morning set them on the stove till they come to a boil then pour off the water. Add more cold water and half a pound of salt pork with the rind scored, let it come to a boil, season with a tablespoon of molasses and one of sugar, as much salt as necessary
Cook this with the app: pantry check, scaling, and the assistant.