Boston Baked Beans

Ingredients

• One quart pea beans
• f pound fat salt pork
• 1 tablespoon salt
• 1 tablespoon molasses
• 3 tablespoons sugar
• 1 tablespoon mustard
• 1 cup of boiling water

Method

1. 1

   Soak beans overnight, drain, cover with fresh water, and cook until skins burst.

2. 2

   Drain beans, place pork in the bottom of a bean pot, bury beans in pork, and mix salt, molasses, sugar, mustard, and boiling water.

3. 3

   Cover beans with more boiling water, cover pot, and bake slowly for 6 to 8 hours, uncovering the last hour.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 45. The excerpt below is the record exactly as published.

BOSTON BAKED BEANS One quart pea beans soaked in cold water over-night. In morning drain, cover with fresh water, heat slowly (keep water below boiling point), and cook until skins will burst. Drain beans. Take f pound fat salt pork, remove a slice and put in bottom of bean pot. Cut through the rind of remaining pork every ^ inch, making cuts 1 inch deep. Put beans in pot and bury pork in them, leaving rind exposed. Mix 1 tablespoon salt, 1 tablespoon molasses, 3 tablespoons sugar, 1 tablespoon mustard and 1 cup of boiling water

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