Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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 pint of california pea beans
- a pound of salt pork
- a teaspoonful of salt
- a saltspoonful of pepper
- a tablespoonful of molasses
- salt
- pepper
Directions
Pick over carefully one pint of California pea beans; soak over night in cold water; drain off water in the morning. Put in stewpan and cover with water, and parboil until just soft enough to prick with a pin; drain and put in an earthen bean pot. Take quarter of a pound of salt pork (fat and lean mixed) with rind on top; scrape rind clean and score in strips. Bury the pork just below the surface of beans and cover all with hot water. Season with a teaspoonful of salt, a saltspoonful of pepper, and a tablespoonful of molasses. Mix an even saltspoonful of dry mus- tard with a tiny portion of water until smooth, and add to beans. Put into a slow oven and bake all day, keeping the water to cover beans until the last hour. Then raise the top of the pork above the beans so that it will brown and crisp, and leave the cover of pot off.