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Boston Baked Beans
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
An onion and one teaspoon of mustard may be added.
Presented as published in 1907. 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
355Calories
2 gProtein
12 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories355 kcal
Protein2.3 g
Carbohydrates12 g
Fiber2 g
Sugars9.1 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat4 g
Cholesterol22 mg
Sodium6.1 mg
Potassium167 mg
Calcium35 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C6.1 mg
Vitamin A22 mcg
Vitamin E0.3 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline17 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 28. The excerpt below is the record exactly as published.
BOSTON BAKED BEANS. Mrs. H. H. Pattee. One and one-half pint of beans soaked over night. In the morning pour off water and parboil them. Put in bean pot with one-half pound of salt pork on top and two tablespoons each of sugar and molasses. Add hot water to almost cover beans.
Cook this with the app: pantry check, scaling, and the assistant.