Americansidegluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boston Baked Beans
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 8
The pork should be buried in the beans, leaving the rind exposed.
Presented as published in 1901. 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
373Calories
8 gProtein
28 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein8.3 g
Carbohydrates28 g
Fiber9.6 g
Sugars4.2 g
Total Fat26 g
Saturated Fat9.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol16 mg
Sodium658 mg
Potassium448 mg
Calcium74 mg
Iron2.4 mg
Magnesium61 mg
Phosphorus143 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.9 mcg
Vitamin C0.8 mg
Vitamin A1.4 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate128 mcg
Choline46 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 37. The excerpt below is the record exactly as published.
Boston Baked Beans. — Soak one quart of pea beans over night. Drain, cover with fresh -water to which half teaspoonful of soda has been added and cook slowly until the skins wrinkle. Drain again and put in bean pot with half pound salt pork, half table- spoonful salt and two tablespoonfuls molas- ses
Cook this with the app: pantry check, scaling, and the assistant.