Americanside

Boston Baked Beans

Name: Boston Baked Beans
Cuisine: American
Ingredients: one pint of beans; one rounding teaspoon salt; one-half teaspoon pepper; one teaspoon mustard; one-half cup molasses; one small onion; one-fourth pound of salt pork

From The National home cook book, 1900

Serves four to five persons for two meals.

Presented as published in 1900. 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

1555Calories

10 gProtein

158 gCarbs

102 gFat

Full nutrition (34 nutrients)

Calories1555 kcal

Protein10 g

Carbohydrates158 g

Fiber11 g

Sugars139 g

Total Fat102 g

Saturated Fat37 g

Monounsaturated Fat48 g

Polyunsaturated Fat12 g

Omega-30 g

Cholesterol65 mg

Sodium2475 mg

Potassium3100 mg

Calcium496 mg

Iron10 mg

Magnesium468 mg

Phosphorus218 mg

Zinc1.8 mg

Copper1 mg

Manganese3.6 mg

Vitamin D3.5 mcg

Vitamin C35 mg

Vitamin A86 mcg

Vitamin E1.2 mg

Vitamin K122 mcg

Vitamin B61.5 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.4 mg

Folate113 mcg

Choline91 mg

Caffeine0 mg

Water406 g

As published

This recipe was extracted from The National home cook book (1900), page 99. The excerpt below is the record exactly as published.

BOSTON BAKED BEANS, ' Soak one pint of beans in cold water over night. In the — morning, cover with fresh cold water and let come slowly to boiling point. Drain, and put into Pudding Dish or Casse- ‘role. Mix together one rounding teaspoon salt, one-half “teaspoon pepper, one teaspoon mustard and stir into the -beans. Add one-half cup molasses, put one small onion at “bottom of dish, and add hot water to cover beans. Place’ ~ “one-fourth pound of salt pork

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