Boston Baked Beans

Ingredients

• One quart beans
• tablespoon of salt
• tablespoon of molasses
• one pound salt pork
• fill pot with cold water

Method

1. 1

   Pick, wash, and soak beans overnight.

2. 2

   Strain in the morning, sprinkle with salt and molasses, add salt pork, and fill the pot with cold water.

3. 3

   Bake in the oven from 9 a.m. to 6 p.m., keeping the pot filled with water hourly.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 9. The excerpt below is the record exactly as published.

Boston Baked Beans One quart beans, pick, wash and soak over night in pot they are to be baked in. Strain in morning through colander; sprinkle tablespoon each of salt and molasses, add one pound salt pork, scored in squares on top, fill pot with cold water. Put in oven at 9 a.m. Keep pot well filled with water hourly until just before taking up at 6 p.m. Brown Bread Three and three-fourths cups of Indian corn meal, two and one-half cups rye meal, not flour; two-thirds cup molasses, one quart milk, either sweet or sour; two even teaspoons soda, dis- solved in the milk. Steam in tin pudding boiler five hours. Bread 25 Take off cover and set in the oven with the beans until served. — E. L. McManus, 78 Elm St., Charlestown. Brown Bread Three cups Indian meal, one cup rye, one cup flour, three cups milk, one teaspoon baking soda, one cup molasses, one egg. Steam three hours and bake one-half hour. BREAKFAST AND TEA CAKES "Behold! his breakfast shines with reputation." The following recipes have been in use in my family for over thirty-five years and I feel confident that any one trying them will be very pleased with them. — Georgie D. Powell. Note. — The only change in the ingredients in these recipes is in the name of the baking powder. Congress Rolls One quart flour, four teaspoons baking powder, one scant teaspoon salt, one large tablespoon lard and butter mixed, milk to moisten; mix flour, baking powder and salt; rub in the lard and butter; mix with milk as soft as can be handled. Roll thin, cut into round the size of a small saucer. Spread with softened butter, fold over, press the edges together; put them some distance apart in the baking pan ; brush over with milk and sugar; bake in a hot oven. Vienna Rolls To one quart of sifted flour add four teaspoons baking powder and a little salt; place in a bowl with a tablespoon of soft

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