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Boston Baked Beans
From The new home cook book, 1896
Serves 4
Add a little water when baking.
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
382Calories
2 gProtein
9 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories382 kcal
Protein2.4 g
Carbohydrates8.8 g
Fiber2 g
Sugars6.1 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.5 g
Cholesterol24 mg
Sodium7.2 mg
Potassium194 mg
Calcium39 mg
Iron0.7 mg
Magnesium25 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C6.1 mg
Vitamin A22 mcg
Vitamin E0.3 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate21 mcg
Choline18 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 71. The excerpt below is the record exactly as published.
BOSTO^^ BAKED BEANS. Soak over night one pint of beans in clear water; in the morning parboil the beans, and at the same time, in another dish, parboil a piece of salt pork, about three inches long and wide and thick; drain off the water from the beans and pork ; put both together in a deep pan with the pork at top ; season with one tablespoon of molas^ses, and bake for several hours. Add a little water
Cook this with the app: pantry check, scaling, and the assistant.