Boston Baked Beans

Ingredients

• one quart of small white beans
• two tablespoons of molasses
• three-quarters of a pound of fat salt pork
• salt to taste
• enough water to rise to the top of the beans

Method

1. 1

   Soak the beans overnight.

2. 2

   The next morning, cover with water and bring to a boil, then simmer for a few minutes and pour off the water.

3. 3

   Place beans in a bean pot, stir in salt and molasses, add scored pork, cover tightly, and bake all day with slow heat.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 96. The excerpt below is the record exactly as published.

three-quarters of a pound of fat salt pork. Season with salt and pepper to taste and one tablespoon of white sugar. Boil slowly and steadily five hours. After they begin to thicken, set the pot on an asbestos plate to prevent burning. Stir occasionally, and taste as to seasoning of salt and pepper. If the beans are needed for an evening meal, after they have boiled the given time, set them where they will keep hot without cooking any more. One hour before they are needed turn them into a colander. Drain ofif the liquor, of which there will be very little, as the beans will be soft. Put them in the pudding dish to within one inch or less from the top. Pour over a little of the liquid. Score the pork three or four times and put it in the middle of the beans. Set in the upper oven of the stove and brown lightly, and serve. The next day make into cakes the same as potato cakes. Dip your hands in cold water and mold the beans into shape. Put them in a frying-pan with just enough lard to brown. Cover while browning. They should be slightly crisp. In browning potato cakes or beans, or anything of that sort, never turn them until they are thoroughly brown, or they will lose 174 THE HOME COOK BOOK their shape and not be satisfactory. In cooking this quantity of beans you will probably have a dish ready for the next day. BOSTON BAKED BEANS Soak overnight one quart of small white beans. Next morning cover with water and let come to boil, but do not boil. Set back and simmer a few minutes and pour off the water. Have a bean pot ready; put in the beans; stir in salt to taste, and two tablespoons of molasses ; place in the centre A Boston Bean Pot a piece of scored, fat salt pork weighing three-quarters of a pound ; add enough water to rise to the top of the beans

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