Baked Beans

Ingredients

• the beans
• one table-spoonful of molasses
• a little Cayenne pepper

Method

1. 1

   Boil beans, season, place in a baking dish with pork, and bake until browned.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 87. The excerpt below is the record exactly as published.

a little Cayenne pepper, thicken with one table-spoonful of flour rubbed smooth in the butter. Stew all together for a few moments, and serve. Bread crumbs may be used instead of the flour, if preferred. SCALLOPED TOMATOES. Remove the skins by pouring boiling water over them, then cut into slices about half an inch thick, place in layers in a baking-pan, putting bread crumbs, salt, pepper, butter, sugar, and a little minced onion over each layer, alternating with tomatoes and seasoning until the pan is filled. Have the bread and seasoning on top. Set it in the oven, and bake. BROILED TOMATOES. Slice unpeeled tomatoes in rather thick slices, season with salt, pepper, and a little melted butter, put them on the gridiron in front of the fire or in a hot skillet and broil un- til browned on both sides ; then remove from the fire, put into a small meat-dish and sprinkle a little sugar on each slice. FRIED GREEN TOMATOES. Slice smooth green tomatoes, rejecting the first and last slices, lay them in salt-water for one hour, wipe dry, dip in sifted corn-meal with plenty of pepper put into it. Fry in hot lard until nicely browned on both sides. Serve very hot. Mrs. Laura C. Dimmitt. STEWED CUCUMBERS. Pare and lay in ice-water for one hour, then slice a quar- ter of an inch thick, pick out the seeds with a pen-knife, 172 The New Kentucky Home Cook Book. put into a saucepan with enough salted boiling water to cover them. Stew fifteen or twenty minutes, drain off the water, mash fine, add enough hot water to keep them from burning, season with salt, pepper, and (if the quantity is rather small) one table-spoonful of butter. Stew gently for ten minutes, then add half a tea-cupful of rich milk, thick- en with a little flour, boil up, and serve in a covered dish. FRIED CUCUMBERS Pare and lay in ice-water for half an hour. Cut length- wise into slices nearly half an inch thick and lay them in ice-water ten minutes longer. Wipe each piece dry with a soft cloth, sprinkle with salt and pepper, and dredge with flour. Fry to a delicate brown in hot drippings or lard. BAKED CASHAW. Cut into unpeeled slices an inch thick, remove all rough places, put them into the stove-pan with a small quantity of hot water; replenish as it cooks out. Make a dressing of sugar, water, and butter, let it come to a boiling, then pour it over the cashaw when it is done. Allow all to remain in the stove for a short time, and serve hot. To a pint of water, add two even table-spoonfuls of sugar, and one slight- ly heaping table-spoonful of butter. Miss Julia Porter. CASHAW BAKED PLAIN. Cut the round way into inch slices, put into a stove-pan, set in the oven, and bake. It will take about one hour. MASHED CASHAW. Slice and peel, put into a steamer over a pot of boiling water and cook until soft. Then mash perfectly smooth, season with plenty of butter and a little sugar, put into a patty-pan, form into cone shape, brush beaten egg or melted butter over the outside, and set in the oven to brown. Or, serve in a dish without browning. The New Kentucky Home Cook Booh. 173 NAVY BEANS. Put to soak overnight in cold water. By nine o'clock in the morning, put them into an iron dinner-pot and cover well with cold water, add a pinch of soda. When this wa- ter has boiled for a few minutes, drain it off and pour in more boiling water, adding to a quart of beans a quarter of a pound of pickled pork. Boil down, or until the outer skin begins to break, season with salt and red pepper to taste, and serve. BAKED BEANS. The beans are first boiled as just described, and then put into a well-greased baking-dish, seasoned with salt and a lit- tle Cayenne pepper. Stir in one table-spoonful of molasses

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