This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Would you like to bake beans this century old way they do in Boston? This recipe was given to me long ago by Mrs. E. L. Nering, and came from a famous restaurant in Boston.

BOSTON BAKED BEANS

Two-quart bean pot
Two pounds beans, Calif. pea beans preferred or York State beans
One pound salt pork
Eight tablespoons sugar
Two-thirds cup molasses
Two teaspoons dry mustard
Four teaspoons salt
One-half teaspoon pepper
One medium onion

Soak beans overnight. In the morning, parboil for 10 minutes with a teaspoon baking soda. Then run cold water through beans in a strainer. Dice rind of salt pork in inch squares, cut in half. Put half on bottom of bean pot with whole onion. Put beans in pot. Put rest of pork on top. Mix other ingredients with hot water; pour over beans. Put in 300 degree oven for six hours. Makes 10 full portions.

(You must add water as necessary to keep beans moist. Not too much at a time to flood the beans.)