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Baked Beans

A historical recipe from Woman's Institute Library of Cookery. Volume 2, by Woman's Institute of Domestic Arts and Sciences.

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A historical recipe

Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9936.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 1/2 lb. bacon

Possible health benefits

General information, not medical advice.

  1. Bacon High in vitamin E · High in thiamine · High in riboflavin · +6

    High in vitamin E · 6.9 mg per 100 g, 58% of the reference intake per 100 g

    • Vitamin E contributes to the protection of cells from oxidative stress.

    Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in thiamine · 4.4 mg per 100 g, 400% of the reference intake per 100 g

    • Thiamine contributes to normal energy-yielding metabolism.
    • Thiamine contributes to normal functioning of the nervous system.
    • Thiamine contributes to normal psychological function.
    1 more authorised claims
    • Thiamine contributes to the normal function of the heart.

    Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet

    High in riboflavin · 0.5 mg per 100 g, 34% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    High in niacin · 7.6 mg per 100 g, 47% of the reference intake per 100 g

    • Niacin contributes to normal energy-yielding metabolism.
    • Niacin contributes to normal functioning of the nervous system.
    • Niacin contributes to normal psychological function.
    3 more authorised claims
    • Niacin contributes to the maintenance of normal mucous membranes.
    • Niacin contributes to the maintenance of normal skin.
    • Niacin contributes to the reduction of tiredness and fatigue.

    Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet

    High in vitamin B6 · 0.5 mg per 100 g, 34% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    High in unsaturated fat · 23 g per 100 g, 83% of its fatty acids unsaturated

    • Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
    • Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..

    Source of folate · 42 µg per 100 g, 21% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of iron · 2.4 mg per 100 g, 17% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Source of protein · 12 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Bacon, meatless”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1 pt.
  2. navy beans 2 Tb.
  3. molasses 2 tsp.
  4. salt 1/2 lb.
  5. bacon or salt pork Soak the beans overnight, parboil in soda water, and drain.
  6. Add a sufficient amount of water to cover the beans well, cook until they break open, and then pour with the liquid into a baking dish.
  7. If this liquid does not almost cover the beans, add more until it comes nearly to the top.
  8. Add the molasses and salt, cut the salt pork into pieces, and distribute these well through the beans, placing a piece or two over the top.
  9. The beans should then appear as shown in Fig.
  10. 5.
  11. Place the cover on the dish and bake in a slow oven for 4 or 5 hours.
  12. Remove the cover occasionally, stir the beans carefully so as not to crush nor break them, and add enough water from time to time to keep the beans well moistened.
  13. When done, the beans should be light brown in color, but the top should be well browned.
  14. Sometimes it will be found necessary to remove the cover in order to brown the beans sufficiently.
  15. 70.
  16. BEAN CROQUETTES.--Left-over baked beans need never be wasted, for there are numerous uses to which they can be put.
  17. If it is not desired to reheat them and serve them again as baked beans, they may be utilized in soup, salads, and sandwiches, or they may be made into souffle, as explained in Art.
  18. 68, or into croquettes according to the accompanying recipe.
  19. Bean croquettes may be served plain, but they are much improved by the addition of tomato sauce.

Plating

Cookware for this recipe

  • Baking dish
  • Chef's knife
  • Wooden spoon
  • Colander
Source Public domain in the USA
Credit

From Woman's Institute Library of Cookery. Volume 2, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9936 (https://www.gutenberg.org/ebooks/9936). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.