Pork and Beans
From Blue Ribbon cook book, 1905
Burying the bean pot in the ground with a slow fire on top overnight will yield a great breakfast.
Presented as published in 1905. 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
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 81. The excerpt below is the record exactly as published.
Pork and Beans—Take 4 cups of navy or lima beans, reject all that are shriveled or discolored, wash well, soak all night in plenty of cold, fresh water, and in the morning you will find them plump and tender. Place them in a pot on the fire with a square piece of salt pork weighing one-half pound, simmer gently till tender and each bean is separate, Strain through a colander, saving a pint of the water in which they were boiled. Pack in the bean pot, bury the chunk of pork in the beans, season the pint of water reserved, as mentioned above, to your liking, pour over the beans in the pot and put in the oven to bake for several hours. The flavoring of beans de- pends upon the taste of the cook. 1% teaspoon pepper, 1 teaspoon of mustard, 14 cup molasses, and 1 teaspoon of salt
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