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Boston Beans
From Temperance cook book, 1887
Serves 8
Presented as published in 1887. 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
508Calories
3 gProtein
11 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein3.4 g
Carbohydrates11 g
Fiber3 g
Sugars7.3 g
Total Fat51 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat6 g
Cholesterol32 mg
Sodium9.1 mg
Potassium249 mg
Calcium53 mg
Iron1 mg
Magnesium31 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.8 mcg
Vitamin C9.1 mg
Vitamin A33 mcg
Vitamin E0.4 mg
Vitamin K45 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate32 mcg
Choline25 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 61. The excerpt below is the record exactly as published.
BOSTON BEANS. Three pints of beans, put to soak over night in tepid water. In the morning put them in a large pan in some clear water, and let them stand on the back of the stove. Be sure not to let them boil, for that would break the beans; the beauty is to keep them whole; if they reach the boiling point pour in some cold water. Let them soak in this way till noon, then wash them clean, and put them in the bean pot with a pound of salt pork, which has been par-boiled and scored, two even tablespoonfuls of molasses; salt and pepper to taste
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