Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 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 beans over night in soft water
- a pound of salt pork
- salt
- pepper
- vinegar
Directions
Soak a quart of beans over night in soft water. Change this for more and warmer in the morning; and two hours later, put them on to boil in cold. When they are soft, drain well, put into a deep dish and sink into the middle a pound of salt pork, leaving only the top of the rind visible ; the pork should have been previously parboiled. If you want to bake them, take them out of the kettle, drain, and turn into a bake dish. They do not want to be cooked more than soft if they are to be baked. Put the pork deep down into the pans, score the slices in long furrows, add enough boiling water to prevent them from scorching, and bake covered, until they smoke and bubble. Remove the cover and brown. Serve in the bake dish. Some add a little molasses when ready to bake, or a little brown sugar.
To cook them so that none of their color shall be lost, carefully wash them without breaking the skin or cutting off the roots or stalks, and plunge them in boiling salted water. Try them with a fork to see when tender ; take out ; drop in a pan of cold water and slip the skin off with the bands ; slice those needed for present use, place in a dish, add salt, pepper and butter, set over boiling water to heat thoroughly, and serve hot with or without vinegar ; put those which remain in a stone jar, whole, cover with vinegar, keep in a cool place, take out as wanted, slice and serve. A few pieces of horseradish put into the jar will prevent a white scum on the vinegar.