Boston Baked Beans

Ingredients

• one quart of small white beans
• one pound of salt pork
• one-half teaspoonful of soda
• four tablespoonfuls of molasses
• one scant teaspoonful of salt
• one teaspoonful of ground English mustard

Method

1. 1

   Soak beans overnight, then cover with fresh water and add pork and soda.

2. 2

   Simmer until soft, then drain.

3. 3

   Place in a bean pot, slice pork, add to beans, molasses, salt, and mustard.

4. 4

   Cover with water and bake for 6-8 hours, lifting pork to crisp in the last hour.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 64. The excerpt below is the record exactly as published.

BOSTON BAKED BEANS. Take one quart of small white beans and soak them over night in cold water. Next morning throw off the water and cover them with fresh cold water ; add one pound of salt pork, one-half teaspoonful of soda, and simmer until the beans are soft enough to pierce with a straw, but be very careful not to let them boil enough to break. When soft, pour into a colander and pour cold water through them. Now place them in an earthen bean pot, slice the pork, and bury it in the beans. Add four tablespoonfuls of molasses, one scant teaspoonful of salt, and one teaspoonful of ground English mustard

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