Baked Beans Recipes from 1911

Baked Beans Recipes from 1911

Mrs. E. A. Eubanks’ Boston Baked Beans Recipe

First prize

Take three pounds of navy beans, wash thoroughly; cover the beans with water, in which  you have put half teaspoonful of soda and one teaspoonful of salt; let stand over night.  Drain off, after boiling in soda water, about three minutes; put on fresh water, boil until by lightly blowing on a bean the skin will peel off, showing the beans are ready for the casserole.  Drain off, place beans in casserole; take one and a half tablespoonful orleans molasses, one tablespoonful light brown sugar, salt and pepper to taste.  Place in center of beans one pound of smoked bacon, sprinkle over with flour; pour on enough water, that you can see the water at any time the beans are baking.  Cover and bake for six  hours in a moderate oven.  Last half hour take cover off, until beans are a golden brown.  Mrs. E. A. Eubanks, 129 Volkenand-av. Dayton, O.

Mrs. Eubanks' Boston Baked Beans

Mrs. Eubanks' Boston Baked Beans

First prize winning recipe from 1911

Course Side Dish
Cuisine American
Prep Time 12 hours
Cook Time 6 hours

Ingredients

  • 3 lbs navy beans enough water to cover
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tbs molasses
  • 1 tbsp brown sugar
  • salt and pepper to taste
  • 1 lb smoked bacon
  • flour enough to sprinkle over top

Instructions

  1. Take three pounds of navy beans, wash thoroughly; cover the beans with water, in which you have put half teaspoonful of soda and one teaspoonful of salt; let stand over night. 

  2. Drain off, after boiling in soda water, about three minutes; put on fresh water, boil until by lightly blowing on a bean the skin will peel off, showing the beans are ready for the casserole.

  3. Drain off, place beans in casserole; take one and a half tablespoonful Orleans molasses, one tablespoonful light brown sugar, salt and pepper to taste.

  4. Place in center of beans one pound of smoked bacon, sprinkle over with flour; pour on enough water, that you can see the water at any time the beans are baking.

  5. Cover and bake for six  hours in a moderate oven.  Last half hour take cover off, until beans are a golden brown.

 

Mrs. Jones’ Good Baked Beans Recipe

Second prize

Pick over carefully a quart of beans and let them soak over night in water and one teaspoon soda; in the morning wash and drain in another water; put on a boil in cold water.  Boil about 30 minutes, drain and put in an earthen pot, first a slice of pork and then the beans, with two or three tablespoons of dark molasses.  When the beans are in the pot, put in the center half or three-fourths of a pound of salt pork with the rind scored in squares and season with salt and pepper if needed; cover all with hot water and small cup of catsup; bake six hours in a moderate oven, adding hot water as needed.  They cannot be baked too long.  Keep covered so that they will not burn on top, but remove cover an hour before serving, to brown the top and crisp the pork.  This is the Yankee dish for Sunday breakfast.  Serve in the dish in which they are cooked, and always have enough left to know the luxury of cold beans or baked beans warmed over.  Mrs. E. B. Jones, 129 S. Philadelphia-st. Dayton, O.

Mrs. Jones Good Baked Beans

Mrs. Jones' Good Baked Beans

Second prize winning recipe from 1911

Course Side Dish
Cuisine American

Ingredients

  • 1 quart beans 4 cups
  • 1 tsp baking soda
  • 3/4 lb salt pork
  • 2-3 tbsp molasses
  • 1 cup ketchup
  • salt and pepper to taste

Instructions

  1. Pick over carefully a quart of beans and let them soak over night in water and one teaspoon soda

  2. In the morning wash and drain in another water; put on a boil in cold water.  Boil about 30 minutes, drain.

  3. Put in an earthen pot, first a slice of pork and then the beans, with two or three tablespoons of dark molasses.  When the beans are in the pot, put in the center half or three-fourths of a pound of salt pork with the rind scored in squares and season with salt and pepper if needed; cover all with hot water and small cup of catsup.

  4. Bake six hours in a moderate oven (350-375), adding hot water as needed.  They cannot be baked too long.  Keep covered so that they will not burn on top, but remove cover an hour before serving, to brown the top and crisp the pork.

  5. This is the Yankee dish for Sunday breakfast.  Serve in the dish in which they are cooked, and always have enough left to know the luxury of cold beans or baked beans warmed over.

 

Mrs. Peelle’s Baked Beans Recipe

Third Prize

Take one quart white beans (marrowfats are best), wash carefully and put in kettle with cold water and small teaspoon soda.  Allow to boil gently until some of the skins have come off and float on the water.  Have ready a bean baker or deep pan which can be covered, and in the bottom of this place the sliced rings of one onion (or two, if onions are small).  Drain the water off the beans and place them in the baker.  Now, mix in a bowl one teaspoon salt, one-half teaspoon pepper, one-half cup New Orleans molasses, and one pint cold water.  Mix well and pour over the beans, and if not sufficient to cover them add more water.  Have a pound of salt pork, scrape it, and with a sharp knife score the rind in narrow slashes and sink the pork into beans until only the rind is visible.  Now put them in the oven and bake slowly for five or six hours.  If you find the beans are becoming dry and hard your oven is too hot, and it may be necessary to add hot water.  When the beans are done each bean should be whole but soft, and they should be a rich, dark reddish brown.  Mrs. Will R. Peelle, 812 Neal-av.  Dayton, O.

Mrs. Peelle's Baked Beans

Mrs. Peelle's Baked Beans

Third prize winning recipe from 1911

Course Side Dish
Cuisine American

Ingredients

  • 1 quart white beans 4 cups
  • 1 tsp baking soda
  • 1 ea onion sliced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup molasses
  • 2 cups water
  • 1 lb salt pork

Instructions

  1. Take one quart white beans (marrowfats are best), wash carefully and put in kettle with cold water and small teaspoon soda.  Allow to boil gently until some of the skins have come off and float on the water.

  2. Have ready a bean baker or deep pan which can be covered, and in the bottom of this place the sliced rings of one onion (or two, if onions are small).  Drain the water off the beans and place them in the baker.

  3. Now, mix in a bowl one teaspoon salt, one-half teaspoon pepper, one-half cup New Orleans molasses, and one pint cold water.  Mix well and pour over the beans, and if not sufficient to cover them add more water. 

  4. Have a pound of salt pork, scrape it, and with a sharp knife score the rind in narrow slashes and sink the pork into beans until only the rind is visible.

  5. Now put them in the oven and bake slowly for five or six hours.  If you find the beans are becoming dry and hard your oven is too hot, and it may be necessary to add hot water.  When the beans are done each bean should be whole but soft, and they should be a rich, dark reddish brown.

 

Mrs. Barnecut’s Boston Baked Beans Recipe

Fourth prize

One quart of navy beans picked over carefully and soaked over night.  In the morning put on back of the stove and cover with boiling water.  After they have parboiled half an hour, take up a spoonful and blow on them.  If the skins curl back on them they are done.  Put in a colander and pour a dipper of cold water through them; take a deep earthen bean pot holding two quarts.  Peel a small onion; place it whole in the bottom and half of the beans, then half pound of salt pork washed in warm water; gash across top streak of fat and streak of lean; fill up with beans.  Take one teaspoon of salt, half spoon of mustard, a pinch of baking soda, dash of pepper and two tablespoons of molasses; dissolve in hot water; pour over beans, then fill the pot with boiling water.  Cover, place in a well-heated oven; bake six hours at least.  When the water cooks away refill with boiling water until nearly done, then let them cook away.  The onion may be admitted to suit taste.  Mrs. R. Barnecut, 546 Daller-st.  Dayton, O.

Mrs. R. Barnecut's Boston Baked Beans

Mrs. Barnecut's Boston Baked Beans

Fourth prize winning recipe from 1911

Course Side Dish
Cuisine American
Keyword baked beans, beans

Ingredients

  • 1 quart navy beans 4 cups
  • 1 ea onion
  • 1/2 lb salt pork
  • 1 tsp salt
  • 1/2 tsp mustard
  • 1 pinch baking soda
  • 1 dash pepper
  • 2 tbsp molasses

Instructions

  1. One quart of navy beans picked over carefully and soaked over night. 

  2. In the morning put on back of the stove and cover with boiling water.

  3. After they have parboiled half an hour, take up a spoonful and blow on them.  If the skins curl back on them they are done. 

  4. Put in a colander and pour a dipper of cold water through them; take a deep earthen bean pot holding two quarts.

  5. Peel a small onion; place it whole in the bottom and half of the beans, then half pound of salt pork washed in warm water; gash across top streak of fat and streak of lean; fill up with beans.

  6. Take one teaspoon of salt, half spoon of mustard, a pinch of baking soda, dash of pepper and two tablespoons of molasses; dissolve in hot water; pour over beans, then fill the pot with boiling water.

  7. Cover, place in a well-heated oven; bake six hours at least.  When the water cooks away refill with boiling water until nearly done, then let them cook away.  The onion may be admitted to suit taste.

 

Mrs. Clabaugh’s Baked Beans Recipe

Fourth Prize

Get a pint of beans, wash thoroughly, put on to cook, covering well with cold water, let them come to a boil – pour the water off putting fresh water on.  Keep adding as necessary; keep moist.  After they have cooked one hour and a quarter remove from the fire, add one teaspoon salt and a little pepper, one half teaspoon dry mustard, one tea cup of dark brown sugar, two tablespoons catsup; mix well and pour into baking dish, add just a little warm water; get one half pound of sliced bacon, lay the slices over the top of the beans, get a clean piece of brown paper cut the size of the baking dish; grease paper and put over the top; this will prevent the contents from burning and makes a great improvement; let bake slowly for several hours.  If they get too dry add a little warm water, remove paper.  Serve in the baking dish.  These are delicious.  Mrs. Ralph H. Clabaugh, 322 Stillwater-av.  Dayton, O.

Mrs. Clabaugh's Baked Beans

Mrs. Clabaugh's Baked Beans

Fourth prize winning recipe from 1911

Course Side Dish
Cuisine American

Ingredients

  • 1 pint beans 2 cups
  • 1 tsp salt
  • 1/2 tsp dry mustard
  • 2/3 cup brown sugar one tea cup measurement
  • 2 tbsp ketchup
  • 1/2 lb bacon

Instructions

  1. Get a pint of beans, wash thoroughly, put on to cook, covering well with cold water, let them come to a boil - pour the water off putting fresh water on.  Keep adding as necessary; keep moist. 

  2. After they have cooked one hour and a quarter remove from the fire, add one teaspoon salt and a little pepper, one half teaspoon dry mustard, one tea cup of dark brown sugar, two tablespoons catsup; mix well and pour into baking dish, add just a little warm water; get one half pound of sliced bacon, lay the slices over the top of the beans

  3. Get a clean piece of brown paper cut the size of the baking dish; grease paper and put over the top; this will prevent the contents from burning and makes a great improvement; let bake slowly for several hours.  If they get too dry add a little warm water.

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