Photo: Cala
Estimated Nutrition (whole recipe, rough)
377
Calories
33g
Protein
15g
Fat
28g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Water | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 dl dry peas
- 2 l water
- 1 onion
- 600 g salted pork shoulder
- 1 carrot
- marjoram or thyme
- =
Directions
1
Soak peas in water overnight. Boil and pick empty peels off.
2
Peel and chop the onion. Add peeled carrot (whole). Add onion,
3
meat and marjoram or thyme. Boil covered for 1 - 1.5 hours,
4
until the meat is done. Discard carrot. Cube meat and put it
5
back. Serve hot with mustard.
Recipe sourced from
fandom