Americansidegluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beans, Boston Baked
From Harper's cook book encyclopædia, 1902
Serves 2
If using a brick oven, they can be left overnight.
Presented as published in 1902. 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
576Calories
9 gProtein
18 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories576 kcal
Protein8.9 g
Carbohydrates18 g
Fiber4 g
Sugars12 g
Total Fat53 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat5.8 g
Cholesterol73 mg
Sodium535 mg
Potassium473 mg
Calcium83 mg
Iron1.8 mg
Magnesium55 mg
Phosphorus175 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K60 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate43 mcg
Choline22 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 456. The excerpt below is the record exactly as published.
Beans, Boston Baked. — Pick over the beans, rejecting all imperfect ones ; soak them overnight ; in the morning parboil them till the skins crack open, dip them from the kettle with a perforated skimmer into a glazed earthen pot, salt to taste. Put in the top of the pot a piece of fat salt pork with the rind scored, cover with water, put on a cover of dough or tin, and bake in an oven not very hot for six hours. If the oven is of brick they may be put in at night and remain till morning. Butter or suet may be used instead of pork. Sometimes a table - spoonful of mo- lasses is put in when the salt is added. Beans, Creamed. — Soak a pint of beans
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.