Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 navy beans
- three-fourths pound fat salt pork
- one tablespoon salt
- one tablespoon molasses
- one tablespoon sugar
- one teaspoon mustard
- one quart hot water
Directions
One quart navy beans, three-fourths pound fat salt pork, one tablespoon salt, one tablespoon molasses, one tablespoon sugar, one teaspoon mustard. Soak beans over night in cold water, in the morning drain, add fresh water, parboil until skins burst. Place pork in beans, then the rest of ingredients, pour over this one quart hot water. Cover and bake six or eight hours. Uncover the last hour to let beans brown.
Mrs. George McNeil.