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Boston Baked Beans

Name: Boston Baked Beans
Cuisine: American
Ingredients: Two cups of white beans; X lb. salt fat pork; % teaspoon mustard; 3 tablespoons dark molasses; Cover with water

From Magnet cream separator cook book, 1910

Crock should be covered while beans are cooking.

Presented as published in 1910. 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

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 13. The excerpt below is the record exactly as published.

BOSTON BAKED BEANS. Two cups of white beans, cover with cold water, let come to a boil and simmer gently for 10 minutes. Pour off water and wash thoroughly with cold water. Put beans in small crock. Add X lb. salt fat pork and on top of the rest of the beans sprinkle over them % teaspoon mustard and 3 tablespoons dark molasses. Cover with water

Cook this with the app: pantry check, scaling, and the assistant.