- 1/2 lb salt pork
- 1 pint pea beans
- 2 1/2 cups chopped tomatoes, fresh or canned
- 1 tbspn molasses
- 1 1/2 tspns sugar
- 1 tspn dry mustard
- 1/2 tbspn salt
- 3 small onions
- 1 cup hot water
Scald rind of 1/2 pound of salt pork. Scrape off a piece and put in bottom of bean pot. Cut through rind of remaining pork at 1/2-inch intervals, making cuts 1-inch deep.
Turn beans into pot, filling only 3/4 full, and bury section of pork in them, leaving rind exposed. Mix molasses, sugar, dry mustard, salt, and tomatoes with 1 cup hot water. Pour over beans, then bury 3 small onions in bean pot.
If beans are not covered with liquid, add boiling water. Cover bean pot, and bake in moderate oven, 275 degrees, for 6 to 8 hours. Uncover during last hour so that rind may become brown and crisp.
Watch cooking and add water as needed. Tomatoes may be omitted, and 2 1/2 cups water used instead. Serves 12.
(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948. Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)
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