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Boston Baked Beans

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

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

Source and licence

From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

United States. Associated with United States by a place in its title: boston (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Soak one pint of beans in plenty of cold water overnight and in the morning carefully wash and place in a saucepan and cover again with water.
  2. Bring to a boil and cook for ten minutes, and then drain and place in a casserole or baking dish, and add One-half pound of salt pork, cut into two-inch blocks, One cup of stewed tomatoes rubbed through a sieve, Four tablespoons of molasses, One teaspoon of salt, One onion, chopped fine, One-half teaspoon of pepper, One-quarter teaspoon of mustard.
  3. Mix well and then add sufficient water to cover.
  4. Bake in a moderate oven for three hours.