Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bean | 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-half cup sugar to six good-sized apples
- three cups of beans
- one pound of pork
- one trial no one would
Directions
Place a layer of fair-skinned Baldwins — or any nice va- riety— in the stewpan, with about a quarter of an inch of water. Throw on about one-half cup sugar to six good-sized apples, and boil until the apples are thoroughly cooked and the syrup nearly thick enough for jelly. After one trial no one would, for any consideration, have fair-skinned apples peeled. The skins contain a very large share of the pictous — jelly-making — substances, and impart a flavor impossible to obtain otherwise. A wise housekeeper, instead of throw- ing away the skins and cores of sound pie apples would use them for jelly. A tamblerful of the richest sort can thus be obtained from a dozen apples. Boil the skins, etc., a few minutes, and strain. Add a little sugar to the liquid, and boil until right to turn into the tumbler.
Don't fail to use Mansfield's Extracts
38 TO BAKE BEANS.
Parboil three cups of beans ; turn off the water and pnt in a beanpot with one pound of pork, streaked with lean- First cut the pork rind in gashes and put in pepper and mustard. Nearly cover with water and cook slowly six or eight hours.