Boston Baked Beans

Ingredients

• Take a pint of beans
• half a pound of pork
• 2 table-spoonfuls of New Orleans molasses
• a little salt
• a little pepper

Method

1. 1

   Soak beans overnight, then parboil for half an hour.

2. 2

   Place in a bean pot with pork, molasses, and cover with water.

3. 3

   Bake for several hours, adding water as needed.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 94. The excerpt below is the record exactly as published.

BOSTON BAKED BEANS. Wash them, parboil half an hour, and then bake all day or night. As to the seasoning, it is much a matter of taste. Some like them with a good deal of fat, and in a pot that would hold a quart of beans would put haff a pound of pork (salt), cutting through the rind as if to slice, and then laying it at the top, so that the rind may become COOKING DIVISION. -""^ V nicely brown. Then add a table-spoonful of mo- lasses. We do not believe much in pork, so only- put in a very small slice of it, adding a little salt and omitting the sweetening. NO. 2. Take a pint of beans and let them soak over night in a quart of cold water. In the morning pour the water off, and let them stand about an hour in fresh water on top of the stove, and then remove to a regular ** Boston bean-pot," not a common yellow dish, as half of the Western peo- ple do, and lay half a pound of salt pork (not too fat) across the top of them, and 2 table-spoonfuls of New Orleans molasses

Cook this with the app: pantry check, scaling, and the assistant.