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 |
| Onion | 1 medium (110g) | 44 |
| 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
- two cups of pea beans in cold water over night
- one-fourth pound of salt pork
- one-half teaspoonful of salt
- one tablespoonful of molasses in one cup of hot water
- one cup of hot water
- one small onion can be baked in the beans if the flavor is liked
- 82 rocky mountain cook book
Directions
Soak two cups of pea beans in cold water over night. In the morning drain off the water, put on fresh cold water and parboil them on the stove until the skin breaks, or you can pierce them with a pin. Then drain them through a colander, and pour cold water over them. Place in the pot. Clean one-fourth pound of salt pork, cut the top in gashes, place on top of the beans, pressing it down in them until the rind just shows. Mix one-half teaspoonful of salt, one- fourth teaspoonful of mustard, one tablespoonful of molasses in one cup of hot water and pour over the beans. Keep water enough in them to come to the top of the beans. Bake in a slow oven for eight hours. One small onion can be baked in the beans if the flavor is liked. The bean pot should be earthen, with bulg- ing sides and have a close cover.
82 ROCKY MOUNTAIN COOK BOOK.