Boston Pork and Beans

Ingredients

• a quart of small, white beans
• a pound of salt pork
• a tablespoonful of salt
• water

Method

1. 1

   Carefully pick a quart of small, white beans, and let them soak over night in cold water.

2. 2

   In the morning wash and drain in fresh water.

3. 3

   Set on to boil in plenty of cold water, in which is a piece of soda the size of a bean.

4. 4

   After they come to a boil drain again, cover again with water, and boil for fifteen minutes.

5. 5

   Next drain the beans, put into an earthen pot, with a tablespoonful of salt, and cover with hot water.

6. 6

   Place in the centre of the pot a pound of salt pork, first scalding it with hot water, and scoring the rind across the top a quarter of an inch apart.

7. 7

   Place in the oven, and bake six hours or longer.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 29. The excerpt below is the record exactly as published.

Boston Pork and Beans. — Carefully pick a quart of small, white beans, and let them soak over night in cold water. In the morn- ing wash and drain in fresh water. Set on to boil in plenty of cold water, in which is a piece of soda the size of a bean. After they come to a boil drain again, cover again with water, and boil for fifteen minutes, or until the skin of the beans will crack when taken out and blown upon. Next drain the beans, put into an earthen pot, with a tablespoon- ful of salt, and cover w4th hot water. Place in the centre of the pot a pound of salt pork

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