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Boston Baked Beans
From Principles of cookery, 1910
A long cooking time is essential for flavor.
Presented as published in 1910. 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
819Calories
13 gProtein
35 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories819 kcal
Protein13 g
Carbohydrates35 g
Fiber8.1 g
Sugars25 g
Total Fat71 g
Saturated Fat26 g
Monounsaturated Fat34 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol98 mg
Sodium3066 mg
Potassium856 mg
Calcium164 mg
Iron3.3 mg
Magnesium106 mg
Phosphorus262 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A80 mcg
Vitamin E1.2 mg
Vitamin K120 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate85 mcg
Choline45 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 92. The excerpt below is the record exactly as published.
Boston Baked Beans. Soak one pint beans over night. Parboil in the morning until the skins crack readily with a slight pressure. A very little soda may be put into the water to help this process. Score the rind of one-fourth pound fat salt pork and rinse it. Drain the beans and put part in the bean pot, then the pork and cover with the beans, leaving only a little of the pork rind exposed. Mix one teaspoon of salt, one-fourth teaspoon of mustard and a tablespoon or more of molasses as desired, add water
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