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Boston Baked Beans
From The Cook County cook book, 1912
Serves 3
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
327Calories
34 gProtein
13 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein34 g
Carbohydrates13 g
Fiber5.4 g
Sugars6.1 g
Total Fat16 g
Saturated Fat4.8 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol98 mg
Sodium103 mg
Potassium768 mg
Calcium99 mg
Iron2.2 mg
Magnesium66 mg
Phosphorus360 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C16 mg
Vitamin A56 mcg
Vitamin E1 mg
Vitamin K80 mcg
Vitamin B61 mg
Vitamin B121 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.3 mg
Folate57 mcg
Choline105 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 3 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
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