Boston Baked Beans

Ingredients

• one quart pea beans
• one-half pound fat salt pork
• one tablespoon salt
• one tablespoon molasses
• three tablespoons sugar
• one cup boiling water
• one-half tablespoon mustard

Method

1. 1

   Soak beans overnight, then boil until skins burst.

2. 2

   Drain and layer with pork in a pot.

3. 3

   Mix seasonings with boiling water and pour over.

4. 4

   Bake slowly for 6-8 hours, adding water as needed.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 124. The excerpt below is the record exactly as published.

BOSTON BAKED BEANS. Boston Cooking School Cook Book. Pick over one quart pea beans, cover with cold water, and soak overnight. In morning drain, cover with fresh water, heat slowly (keeping water below boiling point) and cook until skins will burst, which is best de- termined by taking a few beans on the tip of a spoon and blowing on them, when skins will burst if suflScient- ly cooked. Beans thus tested must, of course, be tlirown away. Drain beans, throwing bean water out of doors, not in sink. Scald rind of one-half pound fat salt pork, scrape, remove one-fourth inch slice and put in bottom of bean-pot. Cut through rind of remaining pork every one-half inch, making cuts one inch deep. Put beans in pot and bury pork in beans, leaving rind exposed. Mix one tablespoon salt, one tablespoon molasses and three tablespoons sugar ; add one cup boiling water, and pour over beans, then add enough more boiling water to cover beans. Cover bean-pot, put in oven, and bake slowly six VEGETABLES. 291 or eight hours, uncovering the last hour of cooking, that rind may become brown and crisp. Add water as need- ed. Many feel sure that by adding with seasonings, one- half tablespoon mustard

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