Baked Beans and Pork

Ingredients

• 1% pints beans (yellow-eyed)
• ¥Y% tbsp. mustard
• Y% lb. salt pork
• y% tsp. baking soda
• tb Spamsalt
• 4 tsp. pepper
• 2 tbsp. molasses
• 1 cup boiling water
• 3 tbsp. sugar (brown)

Method

1. 1

   Look over beans and soak in soft cold water overnight.

2. 2

   The next day pour off water, add fresh and slowly heat until the skins loosen.

3. 3

   Chop the pork finely and put a layer of it in the bean crock, then a layer of beans; continue thus until the pot is full.

4. 4

   Mix the other ingredients with the boiling water and pour over the beans, adding more boiling water to just cover the beans.

5. 5

   Put lid on pot and bake from 7 to 8 hours.

6. 6

   Remove lid during the last hour to reduce the gravy and brown the beans.

7. 7

   Serve in a hot dish with Boston brown bread.

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 16. The excerpt below is the record exactly as published.

Baked Beans and Pork. 1% pints beans (yellow-eyed). ¥Y% tbsp. mustard. Y% lb. salt pork. y% tsp. baking soda. tb Spamsalt. 4 tsp. pepper. 2 tbsp. molasses, 1 cup boiling water. 3 tbsp. sugar (brown)

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