Baked Beans

Ingredients

• 1 quart of white beans
• 1 teaspoonful of soda
• 1 lb. salt pork
• 4 tablespoonfuls of beef fat or butter substitute
• from two tablespoonfuls to 1 cup of molasses
• 1 teaspoonful of mustard

Method

1. 1

   Wash and soak beans overnight.

2. 2

   Cook gently with soda until slightly softened.

3. 3

   Mix molasses and mustard with water, pour over beans in a pot, add pork or fat, and cover.

4. 4

   Bake slowly for 6-8 hours.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 66. The excerpt below is the record exactly as published.

Baked beans. — A nitrogenous vegetable and a meat substi- tute. A dish known in old days in New England, baked to perfection in the old brick oven. Baked beans seem diffi- cult of digestion for some people. The mustard is supposed to be helpful, and adds something to the flavor. If the mo- lasses is omitted, or but a small amount used, and if butter takes the place of pork or suet, the beans seem more digestible. In different parts of New England the dish is varied. Some people prefer rather dry baked beans, others wish them moist and very sweet. Utensils. — A kettle. A covered bean pot. Ingredients^. — 1 quart of white beans. 1 teaspoonful of soda, i lb. salt pork or more, or 4 tablespoonfuls of beef fat or butter sub- stitute. Molasses, from two tQ«blespoonfuls to i cup, or none. 1 teaspoonfid of mustard

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