Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- a quart of water to each quart of the peas
- a teaspoonful of soda
- a pound of salt pork
- 13 boil
Directions
MRS. G. F
If dry peas are used, soak them over night in a warm place, using a quart of water to each quart of the peas. Early next morning, boil them an hour, putting in a teaspoonful of soda, a few minutes before removing them from the fire. Take them up, put them into fresh water, and boil them until tender (3 or 4 hours);
SOUPS. 13
boil with them a pound of salt pork; it should be taken upas soon as tender. Other meat can be used if preferred, and the soup seasoned to taste. Green peas need no soaking, and only an hour's boiling.