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 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 pound of salt pork
- a quart of boiling water
- one finely cut onion in the same fat
- parsley
- pepper
- salt
Directions
The ingredients required are : One pound of salt pork ; i doz- en medium sized ears of corn ; I small onion ; i tablespoonful of lard or cooking oil; i heaping tablespoonful of flour; parsley, gar- lic and red pepper as desired. Brown the salt pork well in the hot lard or oil, then remove from the pot and set aside. Brown one finely cut onion in the same fat. When the onion is well- browned, add the flour to form a roux. Have the corn prepared by splitting the grains lengthwise and then cutting from cob. Add the corn to the roux and allow it to fry until tender, stirring con- stantly. Add parsley, garlic and pepper and salt to taste. Then thin with about a quart of boiling water, (more if necessary). Re- place salt pork, cover and stand on a slow fire to simmer until meat is thoroughly cooked.
Mrs. O. V. Waggner, Pres. Gretna Civic League.