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American cookbook, 1930s?
Page 15
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Boston Baked Beans Take two quarts of middling sized white beans, three pounds salt pork and one spoonful of molasses. Pick the beans over carefully wash and turn about a gallon of soft water to them. In a pot, let them soak in it lukewarm over night. Set them in the morning where they will boil till the skin is very tender and about to break. Adding a teaspoonful of salaeratus. Take them up dry put them in your dish stir in the molasses. Gash the pork and pat it down in the dish so as to have the beans cover all but the upper surface turn in cold water till the top is just covered, bake and let the beans remain in the oven all night. Beans are good prepared as for baking made a little thinner and then boiled several hours with the pork
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Boston Baked Beans Take two quarts of middling sized white beans, three pounds salt pork and one spoonful of molasses. Pick the beans over carefully wash and turn about a gallon of soft water to them. In a pot, let them soak in it lukewarm over night. Set them in the morning where they will boil till the skin is very tender and about to break. Adding a teaspoonful of salaeratus. Take them up dry put them in your dish stir in the molasses. Gash the pork and pat it down in the dish so as to have the beans cover all but the upper surface turn in cold water till the top is just covered, bake and let the beans remain in the oven all night. Beans are good prepared as for baking made a little thinner and then boiled several hours with the pork
Szathmary Culinary Manuscripts and Cookbooks
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