Recipe: Mother's Baked Beans (1910) and Gold Medal Flour 1910 Cookbook

MOTHER'S BAKED BEANS (1910)

1 quart dried Navy Beans
1/2 lb salt pork
1 tablespoon salt
1/2 teaspoon mustard
1 tablespoon molasses
1 cup hot water (plus more, as needed)

Wash and pick the beans over and soak over night.

In the morning drain, cover with cold water; bring slowly to the boiling point and parboil for half an hour. To test, take up a spoonful and blow on them, if the skin curls back they are done.

Drain beans in colander; place in a two-quart earthen bean pot a layer of the beans, then add the salt pork, which has been previously washed, and gashed across the top; fill the pot up with the beans.

Dissolve the seasonings and molasses in a cup of hot water, pour over the beans, then fill the pot with hot water, cover and bake six to eight hours, renewing the water as it cooks away until nearly done, then let the water cook away.

Source: Washburn-Crosby's Gold Medal Flour Cook Book, Minneapolis, Minnesota (1910).

Gold Medal Flour 1910 Cookbook:
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