Boston Baked Beans - No. 2

Ingredients

• two pounds of beans
• a small onion
• one-half teaspoonful of mustard
• one-half teaspoonful of baking soda
• a heaping tablespoonful of sugar
• one heaping teaspoonful of salt
• three tablespoonfuls of real black molasses
• one-half pound of pork

Method

1. 1

   Soak beans overnight, boil for half an hour, drain.

2. 2

   Layer onion in bean pot, add beans, mustard, baking soda, sugar, salt, molasses, and pork.

3. 3

   Fill pot with hot water and bake for six hours, adding water as needed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 324. The excerpt below is the record exactly as published.

. BOSTON BAKED BEANS— No. a. Two pounds of beans (soaked over night); in the morning boil for one-half hour, pour off water. Slice a small onion, put in bottom of bean pot. Add beans, one-half teaspoonful each of mustard and baking soda, a heaping tablespoonful of sugar, one heaping teaspoonful of salt, three tablespoonfuls of real black molasses (New Orleans). Add one-half pound of pork

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