Pork and Beans
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Keep covered to prevent burning, but remove the cover an hour or two before serving to brown the top.
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
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 41. The excerpt below is the record exactly as published.
PORK AND BEANS. Pick over carefully a quart of beans and let them soak over night; in the morning wash and drain in another water, put on to boil in cold water with half a teaspoon of soda; boil about thirty minutes (when done, the skin of a bean will crack if taken out and blown upon), drain, and pnt in an earthen pot first a slice of pork and then the beans, with two or three tablespoons of molasses. When the beans are in the pot, pnt in the centre half or three- fourths of a pound of well-washed salt por
Cook this with the app: pantry check, scaling, and the assistant.