Boston baked beans (dry k
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | gallon | WATER; COLD |
| 1 | quart | WATER; HOT |
| 1 | pounds | BACON;SLICED FZ |
| 9 | pounds | BEANS KIDNEY #10 |
| 1 | pounds | SUGAR; BROWN, 2 LB |
| ¼ | cup | VINEGAR CIDER |
| 2⅓ | tablespoon | SALT TABLE 5LB |
Directions
1. PICK OVER BEANS REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEANS THOROUGHLY.
2. COVER WITH WATER. BRING TO A BOIL. BOIL 2 MINUTES. TURN OFF HEAT.
3. COVER; LET SOAK 1 HOUR.
4. BRING BEANS TO A BOIL; ADD MORE WATER IF NECESSARY TO KEEP BEANS COVERED. SIMMER 1½ HOURS OR UNTIL TENDER (NOT MUSHY).
5. DRAIN BEANS. RESERVE LIQUID AND BEANS.
6. COMBINE SALT, MUSTARD FLOUR, BROWN SUGAR, VINEGAR, MOLASSES, RESERVED LIQUID AND WATER, AND BACON. ADD TO BEANS; MIX WELL.
7. POUR ABOUT 20 LB 2 OZ (7 ½ QT) BEAN MIXTURE INTO EACH LIGHTLY GREASED PAN; COVER. IF CONVECTION OVEN IS USED, BAKE AT 325 DEGREE F, 1 HOUR TO 1 HOUR 15 MINUTES (OR UNTIL SAUCE IS JUST BELOW SURFACE OF BEANS) ON HIGH FAN, CLOSED VENT. UNCOVER; STIR; BAKE ADDITIONAL Recipe Number: Q00302
SERVING SIZE: ½ CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .