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.
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|Serving Size: 1 Serving (638g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 880 (33%)|
|Amt Per Serving||% DV|
|Total Fat 97.8g||130 %|
|Saturated Fat 33.8g||169 %|
|Monounsaturated Fat 44.1g|
|Polyunsanturated Fat 17.1g|
|Cholesterol 96.3mg||30 %|
|Sodium 1625.2mg||56 %|
|Potassium 5665mg||149 %|
|Total Carbohydrate 342.8g||101 %|
|Dietary Fiber 112g||448 %|
|Sugars, other 230.8g|
|Protein 107.2g||153 %|
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Calories per serving: 2628
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