Boston Baked Beans, No. 2

Ingredients

• a quart of pea beans
• two large table-spoonfuls of molasses
• a tea-spoonful of salt
• a-fourth of a tea-spoonful of pepper
• a four-inch square of salt pork
• more bean water until the rind is covered

Method

1. 1

   Do not soak beans overnight.

2. 2

   Cover with cold water and bring to a boil.

3. 3

   Add salt pork and simmer until soft.

4. 4

   Drain and mix molasses, salt, and pepper with hot water.

5. 5

   Pour over beans, bury the pork, and bake for two hours, raising the pork to crisp during the last three-quarters of an hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 84. The excerpt below is the record exactly as published.

a tea-spoonful of salt, a tea-spoonful of dry mustard and a-fourth of a cupful of molasses. Place these in a cup, fill the cup with hot water, stir until well mixed, and pour 1 9 8 THE PA TTERN CO OK-B O OK. the liquid over tlie beans and pork. Add enough water to cover the beans, and bake eight hours, adding water to keep them covered, until the last hour, when the pork should be raised to the surface to crisp. If pork is disliked, it may be omitted ; more salt must then be used, together with a third of a cupful of butter ; or half a pound of fat and lean corned beef may be substituted. BOSTON BAKED BEANS, NO. 2. This recipe has been used most successfully for many years, and the work is quickly done. Do not soak the beans over night. Place a quart of pea beans over the fire, cover them with cold water, and slowly bring the water to a boil ; then set the kettle where the beans will just bubble, but will at no time boil hard. When they have cooked in this way for fifteen minutes, add a four-inch square of salt pork to the kettle, and simmer gently with the beans until they may be pierced with a pin, but are not at all broken ; then turn the beans into a colander to drain. Place together in a coffee-cup two large table-spoonfuls of molasses, a tea- spoonful of salt and a-fourth of a tea-spoonful of pepper, and fill the cup \yith some of the hot water in which the beans were boiled. Place the. beans in the bean-pot, turn over them the cupful of seasoning, and stir well until thoroughly mixed. Cut the rind of the pork in small squares, sink the meat in the beans, leaving only the rind exposed ; add more bean water until the rind is covered

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