Soak the beans over night in cold water. In the morning wash them well in a colander, put them on to boil in cold water, at the first boil drain this water off and cover with fresh boiling water. Score the rind of the PORK and put it in with the beans. Simmer gently until you can blow off the skin of the beans. To do this, take 3 or 4 beans in your hand, blow hard on them, and if the skin cracks they are done. Take out the PORK and drain. Put the beans into an earthen pot or granite kettle with a cover; almost bury the PORK in the centre of the beans. Add 1 tsp. of salt to 1 pint of the water in which the beans were boiled, pour this into the pot, sprinkle with pepper, pour over the beans 1 large spoonful of molasses, put on the lid, bake in a moderate oven for 6 or 8 hours. If baked in an ordinary iron baking pan they must be covered with another on which has been placed a weight, carefully watched, and baked only 3 hours.
The Fun of Cooking, by Caroline French Benton (Year 1915)