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Boston Baked Beans
From The Henderson cook book, 1914
Serves 5
Instead of molasses, use sugar, ketchup, red pepper, and mustard.
Presented as published in 1914. 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
440Calories
3 gProtein
17 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein3.2 g
Carbohydrates17 g
Fiber3.2 g
Sugars13 g
Total Fat41 g
Saturated Fat15 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.9 g
Cholesterol26 mg
Sodium1411 mg
Potassium360 mg
Calcium71 mg
Iron1.3 mg
Magnesium49 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.4 mcg
Vitamin C9.8 mg
Vitamin A34 mcg
Vitamin E0.5 mg
Vitamin K48 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate34 mcg
Choline26 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 17. The excerpt below is the record exactly as published.
BOSTON BAKED BEANS. Soak 1 quart beans in cold water over night. Drain water off in the morning, cover with cold water and put on stove; and boil until the skins of the beans begin to crack, as you hold them on a spoon and blow upon them. Then drain the water off and rinse in cold water, put them in a large bean pot that holds 3 quarts and add a pinch of soda as big as a bean. Add 1 tablespoonful of salt, y2 tablespoonful of ginger, 3 tablespoonfuls of molasses and ^2 pound of salt pork.
Cook this with the app: pantry check, scaling, and the assistant.