Estimated Nutrition (whole recipe, rough)
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 |
| Molasses | 1 tbsp (20g) | 58 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | 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
- one quart of pea beans in cold water over night
- one-fourth pound of salt pork that is part fat
- one teaspoonful of dry mustard
- one teaspoonful of salt
- one-fourth cupful of molasses
Directions
Soak one quart of pea beans in cold water over night ; put into fresh cold water and simmer until soft enough to pierce with a pin ; do not boil them long enough to break; if desired, a small onion may be boiled with the beans ; when they are soft, drain and pour cold water over them ; when well drained, put in the bean-pot.
Pour boiling water over one-fourth pound of salt pork that is part fat and part lean ; scrape the rind until white ; bury the pork in the beans, leaving only the rind exposed. Mix together one teaspoonful of dry mustard, one teaspoonful of salt, and one-fourth cupful of molasses. Place these in a cup and fill with hot water; stir until well mixed and pour the liquid over the beans and pork ; add enough water to cover the beans and bake eight hours ; add water to keep them covered until the last hour, when the pork should be raised to the surface to crisp.