Americansidegluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boston Baked Beans
From The Cook County cook book, 1912
Serves 4
Recipe from Mrs. Clara Stone, Maywood, IL.
Presented as published in 1912. 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
288Calories
26 gProtein
21 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein26 g
Carbohydrates21 g
Fiber4.7 g
Sugars13 g
Total Fat12 g
Saturated Fat3.6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol74 mg
Sodium71 mg
Potassium709 mg
Calcium96 mg
Iron2 mg
Magnesium65 mg
Phosphorus282 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C15 mg
Vitamin A42 mcg
Vitamin E0.8 mg
Vitamin K60 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7 mg
Folate50 mcg
Choline82 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 261. The excerpt below is the record exactly as published.
BOSTON BAKED BEANS.— Soak 1 qt. beans over night, bring to a boil in cold water and drain. Boil 30 minutes and drain. Put in a stone jar J4 teaspoon mus- tard, 1 onion, season beans with salt, put into the jar and pint 1 lb. of pork on top, add a little molasses and brown sugar. Fill jar full of cold water
Cook this with the app: pantry check, scaling, and the assistant.