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Baked Beans
From Cookery for little girls, 1910
Cooking longer at a low temperature improves flavor.
Presented as published in 1910. 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
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 17. The excerpt below is the record exactly as published.
BAKED BEANS For a small family, soak one pint of the small navy beans over night, and next morning boil gently until nearly tender. Drain, throw away that water, and add a teaspoonful of salt, a table- spoon of molasses and a cupful of boiling water. Cut a quarter of a pound of salt pork
Cook this with the app: pantry check, scaling, and the assistant.