Baked Beans

Ingredients

• One cup beans soaked over night
• one-half cup syrup
• one teaspoon mustard
• three tablespoons vinegar
• one teaspoon salt
• add hot water to keep moist

Method

1. 1

   Boil beans until skins burst, change water three times, then bake for several hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The New century cook book (1899), page 40. The excerpt below is the record exactly as published.

Baked Beans. One quart of beans, one-quarter pound of salt pork, one teaspoon salt, one-half teaspoon pepper, one-half teaspoon dry mustard, one-quarter cup molasses, one quart canned tomatoes. Soak beans over night, drain and put in bean pot. Mix salt, pepper, mustard and molasses together, adding one cup of boil- ing water; add to this the pork and enough water to cover beans. Cook in moderate oven about eight hours, adding (hot) water as needed. Stew tomatoes about twenty minutes and add to beans about two hours before they are done. V. J. K. New Century Cook Book. 81 Baked Beans. One cup beans soaked over night in cold water, next day boil till skins burst, changing water three times, one-half cup syrup, one teaspoon mustard, three tablespoons vinegar, one teaspoon salt, add hot water to keep moist

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