| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Dutch |
Penndutch, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Navy beans |
| 1/4 |
lb |
Salt pork |
| 1 |
t |
Mustard, dry |
| 1 1/2 |
t |
Salt |
| 1 |
T |
Molasses |
| 1/2 |
c |
Water, boiling |
| 1 1/2 |
T |
Sugar |
INSTRUCTIONS
Cover beans with cold water and soak over night. Change the water and
cook at slightly below boiling point until skins burst. To test beans,
take a few and expose them to cold air; if shells burst, they are
sufficiently cooked. Drain off the water and add the salt pork which
has been cut into strips. Put in bean pot, having some of the salt
pork slices on top. Mix the mustard, sugar, salt, and molasses
together and add to the beans. Add the boiling water. Cover pot and
bake at 250-F about 6 hours, removing the cover during the last hour.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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