Pork and Beans
From Blue Ribbon and Pure Gold cook book, 1905
Beans can be buried in the ground with a slow fire on top for cooking overnight.
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 and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 83. The excerpt below is the record exactly as published.
Pork and Beans—Take 4 cups of navy or lima beans, reject all that are shrivelled 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 134 Blue Ribbon Cook Book 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 depends upon the taste of the cook. 4 tea- spoon of pepper, 1 teaspoon of mustard, } cup molasses, and 1 teaspoon of salt
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