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Boston Baked Beans

A historical recipe from Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897).

A historical recipe

Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Project Gutenberg eBook #69812.

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 Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Digitised by Project Gutenberg, eBook #69812 (https://www.gutenberg.org/ebooks/69812). 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. Small navy beans are the best.
  2. Carefully pick over and wash one pint, soak over night in enough water to cover;
  3. in the morning place in a kettle with fresh water and boil for fifteen minutes;
  4. skim out of this water, and put into an earthen crock, add one large spoonful of molasses;
  5. one teaspoonful of mustard, salt to taste, and a large heaping tablespoonful of butter with water enough to cover;
  6. place a cover on the crock and set in the oven, cook them all day.
  7. They need to be watched at intervals of half an hour to see that the water is visible at the top of the beans;
  8. the last hour, if the oven is moderate, no more water should be added.