Baked Pork and Beans

Ingredients

• one quart of white beans
• four quarts of cold water
• salt
• white pepper to taste
• a white onion
• two whole cloves
• one carrot
• a four-pound piece of salt pork
• two tablespoonfuls of molasses

Method

1. 1

   Soak the beans in cold water for twelve hours.

2. 2

   Boil them with water, salt, pepper, onion, cloves, carrot, and salt pork for two hours.

3. 3

   Remove the pork and vegetables, strain the beans, and pour into a baking dish with molasses.

4. 4

   Score the pork and press it into the beans.

5. 5

   Bake for one hour, basting occasionally.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 99. The excerpt below is the record exactly as published.

Baked Pork and Beans Soak one quart of white beans in cold water for twelve hours. Then put them in a pan with four quarts of cold water. Let them come to a boil and add salt, white pepper to taste, a white onion with two whole cloves stuck in it, one carrot, a bunch of parsley, and a f our-pound piece of salt pork — a streak of fat and a streak of lean. Before adding the pork, soak it for two hours in tepid water. Boil ali slowly for two hours. Take the pork out and let it drain. Also remove the onion, carrots, and parsley. Strain off the liquid from the beans. Pour them into a hollow baking dish — an earthen one is the better — with two tablespoonfuls of molasses

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