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Boston Baked Beans
From Royal baker and pastry cook, 1913
A teaspoon dry mustard added to seasonings is said to make the beans more digestible.
Presented as published in 1913. 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
380Calories
4 gProtein
91 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories380 kcal
Protein3.7 g
Carbohydrates91 g
Fiber2.6 g
Sugars53 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium2878 mg
Potassium367 mg
Calcium196 mg
Iron17 mg
Magnesium64 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate64 mcg
Choline8.9 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 66. The excerpt below is the record exactly as published.
Boston Baked Beans. — Soak 1 quart of peabeans overnight in cold water. In the morning drain, cover with fresh water, heat slowly and simmer until they burst slightly on removing a few of them in a spoon and blowing on them, those tested to be thrown away; A teaspoon of soda is often put in the water when beans are parboiled. Turn the beans into a colander and drain thoroughly. Place in a small top earthen bean pot. Scald rind of A pound of fat salt pork, scrape, remove A- inch slice and cut remaining rind 1 inch deep in H-inch strips. Bury pork in beans, leaving only rind exposed. Mix 1 teaspoon salt, 1 tablespoon molasses and 3 tablespoons sugar. Add 1 cup of boiling water
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