Boston Baked Beans

Ingredients

• one quart little white beans
• six quarts cold water
• one-half pound salt pork
• two teaspoonfuls molasses
• salt

Method

1. 1

   Pick over one quart little white beans and soak overnight in six quarts cold water.

2. 2

   In the morning, drain and put on to cook in enough cold water to cover well, and add one-half pound salt pork.

3. 3

   Let come to a boil, and boil two hours.

4. 4

   Then put the beans and pork into a bean-pot, with two teaspoonfuls molasses, and fill the pot with some of the water the beans boiled in.

5. 5

   Bake in a slow oven all day, or at least ten hours, adding boiling water as they dry out, until the last two hours.

6. 6

   Corned beef may be used instead of pork, in which case add salt.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 18. The excerpt below is the record exactly as published.

Boston Baked Beans. — Pick over one quart little white beans and soak over night1 in six quarts cold water. In the morn- ing, drain and put on to cook in enough cold water to cover well, and add one-half pound salt pork. Let come to a boil, and boil two hours. Then put the beans and pork into a bean-pot, with two teaspoonfuls molasses

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