Cincinnati Baked Beans Recipe

Measure beans (marrowfat are best), put them in cold water and parboil

fifteen minutes and drain; use the Boston bean pot. For three pints of

dried beans add three level teaspoonfuls salt, one-quarter pound pickled

pork cut fine, six tablespoonfuls New Orleans molasses or six

tablespoonfuls of C sugar, one tablespoonful standard mustard. Mix the

above well and put in a three-quart bean pot, and fill within one inch

of top with boiling water. May be kept in oven several days, but must

never be allowed to get dry, adding boiling water as needed.

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