- 1 Quart pea beans
- ¾ lbs. fat salt pork
- 1 tablespoon salt
- 3 tablespoons sugar
- 1 tablespoon to 1 cup molasses, according to taste
- ½ teaspoon mustard, if desired
- Boiling Water
Pick over beans, cover with cold water, and soak overnight. Drain, cover with fresh water, heat
slowly (keeping water below boiling point), and cook until skins will burst -- which is best
determined by taking a few beans on the tip of a spoon and blowing on them, when skins will burst
if sufficiently cooked. Drain beans. Scald pork and scrape, removed 1/4 inch slice, and put it on
the botton of bean pot. Cut through rind of remaining pork every half-inch, making cuts 1 inch
deep. Put beans in pot and bury pork in beans, leaving rind exposed. Mix salt, molasses and sugar,
add 1 cup boiling water and pour over beans; than add enough more boiling water to cover beans.
Cover bean pot and bake 6 to 8 hours in slow oven (250 degrees F), uncovering the last hour of
cooking, that rind may become brown and crisp. Add water as needed. If pork mixed with lean is
preferred use less salt.
From "The Boston Cooking School Cook Book"
Fannie Merritt Farmer
Seventh Edition 1943