Americanside

Boston Baked Beans

Name: Boston Baked Beans
Cuisine: American
Ingredients: one quart of pea beans; three-fourths pound fat salt pork; one tablespoonful salt; one-third cup molasses; a pinch of soda; one teaspoonful mustard

From Durham cook book ..., 1921

Presented as published in 1921. 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

3350Calories

86 gProtein

271 gCarbs

215 gFat

Full nutrition (34 nutrients)

Calories3350 kcal

Protein86 g

Carbohydrates271 g

Fiber77 g

Sugars84 g

Total Fat215 g

Saturated Fat77 g

Monounsaturated Fat102 g

Polyunsaturated Fat24 g

Omega-31.5 g

Cholesterol293 mg

Sodium10948 mg

Potassium4995 mg

Calcium761 mg

Iron25 mg

Magnesium684 mg

Phosphorus1632 mg

Zinc12 mg

Copper2.3 mg

Manganese5.6 mg

Vitamin D0 mcg

Vitamin C6.6 mg

Vitamin A0.2 mcg

Vitamin E0.1 mg

Vitamin K4.4 mcg

Vitamin B61.8 mg

Vitamin B121.4 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)13 mg

Folate1026 mcg

Choline340 mg

Caffeine0 mg

Water591 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 3. The excerpt below is the record exactly as published.

BOSTON BAKED BEANS. Pick over one quart of pea beans and cover with cold water and soak over night. Drain in the morning, cover with fresh water, heat slowly and cook until skins burst. Drain again, add three-fourths pound fat salt pork and put into bean pot. Then add one tablespoonful salt, one-third cup molasses, a pinch of soda, one teaspoonful mustard

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