Boston Baked Beans
From Foods, their selection and preparation, 1935
Other beans can be prepared in the same way.
Presented as published in 1935. 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
2322Calories
121 gProtein
124 gCarbs
208 gFat
Full nutrition (33 nutrients)
Calories2322 kcal
Protein121 g
Carbohydrates124 g
Fiber20 g
Sugars124 g
Total Fat208 g
Saturated Fat73 g
Monounsaturated Fat95 g
Polyunsaturated Fat24 g
Cholesterol129 mg
Sodium3586 mg
Potassium9522 mg
Calcium1430 mg
Iron33 mg
Magnesium1257 mg
Phosphorus2612 mg
Zinc17 mg
Copper6.2 mg
Manganese13 mg
Vitamin D7 mcg
Vitamin C0.2 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate2.3 mcg
Choline57 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 236. The excerpt below is the record exactly as published.
Boston Baked Beans. Navy beans are soaked and cooked until they become tender. They are then placed in a bean pot, with the addition of salt pork, molasses, mustard, and onions, and baked very slowly. To 2 cups beans (measured before soaking) use to 5 pound salt pork, 1 \ teaspoons salt, ^ to J cup molasses, and onions and mustard as desired
Cook this with the app: pantry check, scaling, and the assistant.