Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three cups of navy beans in water over night
- three-fourths pound lean salt pork cut in two-inch pieces
- three tablespoons molasses
- one-half cup syrup
- two tablespoons sugar
- a teaspoon of soda
- one large onion cut fine
- salt
- mustard
Directions
BAKED BEANS — Soak three cups of navy beans in water over night. In the morning drain, cover with water, add a teaspoon of soda and three-fourths pound lean salt pork cut in two-inch pieces. Boil one-half hour, drain, then place in small roasting pan and add the following: One can tomatoes, one large onion cut fine, boil twenty minutes and strain, then add three tablespoons molasses, one-half cup syrup, two tablespoons sugar and one teaspoon Coleman's mustard. Mix all together and bake one and one-half hours.