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New England Baked Beans
From The household cook book, 1902
Serves 8
Allow the pot to simmer down for the last 2 hours before serving.
Presented as published in 1902. 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
256Calories
1 gProtein
6 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories256 kcal
Protein1.4 g
Carbohydrates6.3 g
Fiber1 g
Sugars5 g
Total Fat25 g
Saturated Fat9.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol16 mg
Sodium306 mg
Potassium140 mg
Calcium32 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C3.1 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline10 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 170. The excerpt below is the record exactly as published.
NEW ENGLAND BAKED BEANS.— Pick over and wash, 1 pint of beans, put them into 2 quarts of cold water and let them stand over night. The following morning drain off all the water, and put them into an earthen bean pot — which comes for this purpose — with 2 tablespoons of molasses, a teaspoon of salt, a little pepper, half a pound salt pork
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