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Boston Baked Beans
From How we cook in Tennessee .., 1906
Serves 4
This is the genuine New England dish and cannot be improved upon.
Presented as published in 1906. 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
519Calories
4 gProtein
14 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories519 kcal
Protein4 g
Carbohydrates14 g
Fiber4 g
Sugars8.4 g
Total Fat51 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat6.1 g
Cholesterol32 mg
Sodium593 mg
Potassium295 mg
Calcium67 mg
Iron1.2 mg
Magnesium36 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.8 mcg
Vitamin C12 mg
Vitamin A43 mcg
Vitamin E0.6 mg
Vitamin K60 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate42 mcg
Choline31 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 60. The excerpt below is the record exactly as published.
Boston Baked Beans. — Soak one quart beans all night; in the morning cover them with boiling water, and set at the side of the range, until swollen and soft, but not broken. If you have no bean pot, put them into a deep baking dish; thrust a half pound chunk of salt pork, parboiled, and scored on top, down into the beans; add a teaspoonful salt, half as much HOW WE COOK IN TENNESSEE. 105 made mustard and tablespoon molasses, with enough hot water to nearly cover them
Cook this with the app: pantry check, scaling, and the assistant.