Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Molasses | 1 tbsp (20g) | 58 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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
- a quart of beans
- a pound of well washed salt pork
- two table-spoons of molasses
Directions
Pick over carefully a quart of beans and let them soak over night; in the morning wash and drain in another water, put on to boil in cold water with half a tea-spoon of soda, boil thirty minutes, drain and put them in an earthen pot with two table-spoons of molasses. When half the beans are in the pot, put in the dish half or three-fourths of a pound of well washed salt pork, with the rind cut in slices ; cover all with hot water and bake six hours or longer in a moderate oven; they cannot be baked too long. Keep covered so that they will not burn on the top. Serve in the dish in which they are cooked, and always have enough left over to know the luxury of cold beans, or baked beans warmed over. If salt pork is too robust for the appetites to be served, season delicately with salt, pepper, and a little butter, and roast a fresh spare-rib to serve with them.