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Boston Baked Beans
From Mary Jane's cook book, 1916
Serves 8
Presented as published in 1916. 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
384Calories
6 gProtein
12 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories384 kcal
Protein5.5 g
Carbohydrates12 g
Fiber2 g
Sugars9.3 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.8 g
Cholesterol49 mg
Sodium1231 mg
Potassium260 mg
Calcium43 mg
Iron1 mg
Magnesium29 mg
Phosphorus110 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate22 mcg
Choline11 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 122. The excerpt below is the record exactly as published.
BOSTON BAKED BEANS. Beans, 1 quart. Molasses, 2 tablespoons. Fat salt pork, 1 pound. Salt, 1 tablespoon. Sugar, 2 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.