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Baked Pork and Beans
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Presented as published in 1913. 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
Nutrition per serving
944Calories
32 gProtein
6 gCarbs
102 gFat
Full nutrition (34 nutrients)
Calories944 kcal
Protein32 g
Carbohydrates5.7 g
Fiber5.4 g
Sugars4.7 g
Total Fat102 g
Saturated Fat37 g
Monounsaturated Fat48 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol65 mg
Sodium316 mg
Potassium1917 mg
Calcium290 mg
Iron6.8 mg
Magnesium231 mg
Phosphorus670 mg
Zinc4.4 mg
Copper1.4 mg
Manganese2.7 mg
Vitamin D3.5 mcg
Vitamin C1.5 mg
Vitamin A5.7 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate4.7 mcg
Choline19 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 44. The excerpt below is the record exactly as published.
Baked Pork and Beans. Boil 1 quart of navy beans with a piece of soda the size of a Lima bean in the water for 10 minutes. Pour off the water, cover well with fresh boiling water, and boil with 2 pounds of salt pork for 20 minutes. Slice a small onion in the bottom of a beanpot; drain the water from the beans and put half of them in the pot, then the pork, and then the rest of the beans. Rub together 1 even teaspoon of mustard, 1 even teaspoon salt, and 2 tablespoons of molasses, and dis- solve in about 1 pint of hot water
Cook this with the app: pantry check, scaling, and the assistant.