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Boston Baked Beans
From Boston Cooking-School cook book, 1896
Serves 6
If pork mixed with lean is preferred, use less salt.
Presented as published in 1896. 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
455Calories
13 gProtein
46 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories455 kcal
Protein13 g
Carbohydrates46 g
Fiber13 g
Sugars9.3 g
Total Fat24 g
Saturated Fat8.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol33 mg
Sodium1777 mg
Potassium595 mg
Calcium118 mg
Iron5.7 mg
Magnesium78 mg
Phosphorus242 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate181 mcg
Choline56 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 187. The excerpt below is the record exactly as published.
BOSTON BAKED BEANS 1 quart pea beans 1 tablespoon to 1 cup molasses, 34 pound fat salt pork according to taste 1 tablespoon salt V4 teaspoon mustard, if desired 3 tablespoons sugar Boiling water
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