Boston Baked Beans

Ingredients

• 2 cups of navy beans
• 34 pound salt pork
• 2 tablespoons of molasses
• 5^ teaspoon salt
• |^ teaspoon of mustard
• 1 cup hot water
• a whole small onion

Method

1. 1

   Soak beans overnight; parboil until skins crack; mix molasses, salt, mustard, and hot water; layer beans and pork in a pot, add mixture, cover, and cook slowly for 12 hours or more.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 19. The excerpt below is the record exactly as published.

BOSTON BAKED BEANS — CATSUP BROWN BREAD TEA Boston Baked Beans Friday morning early, or the night before, put 2 cups of navy beans to soak. While getting dinner Friday parboil the beans until the skins crack very easily. After dinner Friday score the rind of 34 pound salt pork; mix 2 tablespoons of molasses, 5^ teaspoon salt and |^ teaspoon of mustard to- gether with I cup hot water ; drain the water from the beans and put part of them in an earthenware bean pot, then the pork and cover with the remainder of the beans, leaving a little of the pork rind exposed ; put in a whole small onion

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