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Boston Baked Beans
From The new Annie Dennis cook book, 1905
Serves 8
Start boiling early for dinner next day.
Presented as published in 1905. 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
249Calories
8 gProtein
8 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein8.2 g
Carbohydrates7.8 g
Fiber0 g
Sugars7.8 g
Total Fat20 g
Saturated Fat7.2 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol35 mg
Sodium26 mg
Potassium295 mg
Calcium28 mg
Iron0.8 mg
Magnesium34 mg
Phosphorus88 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0.1 mg
Vitamin A1.9 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate0.8 mcg
Choline24 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 118. The excerpt below is the record exactly as published.
Boston Baked Beans Take the quantity of beans desired and boil in an earthen jar twenty-four hours, letting it remain in the oven over night. Take as much as is necessary for dinner, place in a baking pan, with slices of salt pork; put in the oven and bake slowly until a rich brown. One should begin to boil early one morning so that the beans may be served for dinner next day. A large quantity may be boiled and baked as they are needed. THE NEW ANNIE DENNIS COOK BOOK 227 Baked Beans 1 qt. beans % teaspoonful mustard 1-3 lb salt pork 2-3 lb pork 4 talblespoonfuls molasse
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