Pork and Beans, or Boston Baked Beans, No. I

Ingredients

• a quart of pea beans
• a-quarter of a pound of salt pork
• a tea-spoonful of salt
• a tea-spoonful of dry mustard
• a-fourth of a cupful of molasses
• enough water to cover the beans

Method

1. 1

   Soak beans overnight, then simmer until soft.

2. 2

   Drain and place in a bean pot.

3. 3

   Pour boiling water over the salt pork, cut into strips, and bury in the beans.

4. 4

   Mix salt, mustard, and molasses with hot water, pour over beans, and add enough water to cover.

5. 5

   Bake for eight hours, adding water as needed, and crisp the pork during the last hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 84. The excerpt below is the record exactly as published.

PORK AND BEANS, OR BOSTON BAKED BEANS, NO. I. Much of the excellence of this dish depends upon the kind of bean-pot used. It should be of earthenware, with a narrow mouth and bulging sides. Soak a quart of pea beans in cold water over night ; in the morning place them in fresh water, and simmer gently until soft enough to pierce with a pin, being careful that they do not boil long enough to break. If desired, a small onion may be boiled with the beans. When they are soft, turn them into a colander, pour cold water through them, and place them, when well drained, in the bean-pot. Pour boiling water over a-quarter of a pound of salt pork that is part fat and part lean. Scrape the rind until white, cut it in half-inch strips, and bury ■ the meat in the beans, leaving only the rind exposed. Mix together a tea-spoonful of salt, a tea-spoonful of dry mustard and a-fourth of a cupful of molasses. Place these in a cup, fill the cup with hot water, stir until well mixed, and pour 1 9 8 THE PA TTERN CO OK-B O OK. the liquid over tlie beans and pork. Add enough water to cover the beans

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