Baked Beans, Boston Style

Ingredients

• three pounds of white beans
• one-half cup of molasses
• one soupspoonful of English mustard
• one and one-half gallon of water
• one whole piece of fat, parboiled salt pork

Method

1. 1

   Soak beans overnight.

2. 2

   Place in a pot with molasses, mustard mixed with water, salt, and pork.

3. 3

   Add enough water to moisten, cover, and bake for four hours or two and a half hours in a moderate oven.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 261. The excerpt below is the record exactly as published.

Baked beans, Boston style Eggs, Henri IV Boston brown bread Broiled squab chicken Coffee Souffle potatoes Apricot compote French pastry Coffee DINNER Lynn Haven oysters on shell Chicken okra soup Salted Jordan almonds Fillet of halibut, Mornay Roast ribs of beef Stuffed tomatoes, Noyer Sweet potatoes, Southern style Wine jelly Caroline cakes Coffee Stuffed tomatoes, Noyer. Cut the tops off two nice tomatoes, scoop them out and season with salt and pepper. Mix fresh bread crumbs and chopped English walnuts in equal parts and fill the tomatoes with same. Put a piece of butter on top and bake in moderate oven for ten minutes. Baked apples. Wash and core the apples. With a sharp knife cut a circle through the skin, around the apple, above the center, to prevent the apples from bursting. Place on a pan and fill the hole in each with sugar mixed with a little ground cinnamon. Put a small piece of butter on top of each, and a little water in the bottom of the pan. Bake in a moderate oven. Serve with their own juice. Cream separate. Baked beans, Boston style. Soak three pounds of white beans over night in cold water. Then put same in a one and one-half gallon earthern pot with one-half cup of molasses, one soupspoonful of English mustard mixed with a cup of water, a little salt, and one whole piece of fat, parboiled salt pork

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