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Boston Baked Beans
From Kentucky receipt book, 1903
Serves 3
If pork is not salty, add more salt to the beans.
Presented as published in 1903. 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
310Calories
21 gProtein
23 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories310 kcal
Protein21 g
Carbohydrates23 g
Fiber5.3 g
Sugars16 g
Total Fat16 g
Saturated Fat4.6 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol125 mg
Sodium4670 mg
Potassium465 mg
Calcium152 mg
Iron2.2 mg
Magnesium80 mg
Phosphorus184 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C16 mg
Vitamin A70 mcg
Vitamin E1.1 mg
Vitamin K80 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate57 mcg
Choline97 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 87. The excerpt below is the record exactly as published.
Boston Baked Beans. Put 1 quart of beans to soak at night; next morning drain off the water, put them into a kettle, cover with water, let sinmier until tender ; just before removing from the fire, add 2 tablespoons of mo- lasses, with ^ teaspoon of soda. Then put beans in baking jar, with 1 pound of fat pickled pork. Let bake in a moderate oven until dinner is ready to serve. If pork is not salt
Cook this with the app: pantry check, scaling, and the assistant.