Boston Roast

Ingredients

• Yi cups dry kidney beans
• 2 tablespoons chopped onion
• I cup bread-crums
• Yz cup milk
• 3 tablespoons salt
• I to 2 cups grated cheese

Method

1. 1

   Soak beans twenty-four hours, drain, chop, add onion, cheese, crums, more salt if needed, and enough milk to moisten.

2. 2

   Form into a loaf.

3. 3

   Bake in a moderate oven (350° F.) for forty minutes.

4. 4

   Baste occasionally with hot water and fat.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 35. The excerpt below is the record exactly as published.

BOSTON ROAST Yi cups dry kidney beans 2 tablespoons chopped onion I cup bread-crums Yz cup milk Cook until soft in water in which Drain, chop, add onion, cheese, crums, more salt if needed, and enough milk to moisten. Form into a loaf. Bake in a moderate oven (350° F.) for forty min- utes. Baste occasionally with hot water and fat. 3 tablespoons salt I to 2 cups grated cheese

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