Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- =
- 2 lbs corned beef (salt beef) or salt spareribs
- 1 cup yellow split peas
- 6-8 med potatoes
- 6 carrots
- 1 med turnip, peeled and cut in chunks
- 1 med cabbage , cut in wedges
- 2 tbsp butter
- pepper to taste
- =
Directions
Soak meat in cold water overnight (6-8) hours. Drain meat
and place in large pot. Tie peas in cloth bag, leaving
room for expansion, and put bag in pot with beef. Cover
beef and peas with water. Heat to boiling; cover and
simmer for 2 hours. Prepare vegetables. Small carrots and
potatoes may be left whole, larger ones cut in half. Slice
turnip and cut cabbage in wedges. After meat and peas have
cooked 2 hours add vegetables and cook until tender, adding
cabbage last. Remove peas from bag, place in bowl and mash
with butter and pepper to form peas pudding. Remove meat
and cut into serving-size pieces. Arrange meat and
vegetables on platter. Serve the peas pudding in a separate
bowl. Makes 6-8 servings.
Newfoundlanders often pour the pot liquor (stock) over their
dinner. The stock is also thickened for gravy to accompany
the roast (moose, beef, or chicken) that is also served at
this “scoff”.