Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- a handful of salt
- half full of boiling water
- salt
- pepper
- vinegar
Directions
Put meat on, after washing well, in enough boiling water to just cover the meat; as soon as it boils, set kettle on the stove where it will simmer or boil very slowly ; boil until almost tender, put in vegetables in the following order : Cabbage cut up in quarters, tur- nips cut up in halves of medium size, and potatoes whole ; peel potatoes and turnips and allow to lie in cold water for half an hour before using. The meat should be well skimmed before adding vegetables ; boil together until thoroughly done (adding a little salt before taking out of kettle) when there should be left only just enough water to prevent from burning; take up vegetables in separate dishes, and lastly the meat; if there is any juice in the kettle, pour it over
VEGETABLES. 287
the cabbage. Boil cabbage three-quarters of an hour, turnips one-half hour, potatoes fifteen or twenty min- utes. A soup plate or saucer turned upside down, or a few iron tablespoons are useful to place in bottom of kettle to keep meat frbm burning.
BEETS. Remove leaves, wash clean, being careful not break off the little fibres and rootlets as the juices would thereby escape ; boil in plenty of water, if young, two hours, if old four or five hours, trying with a fork to see when tender; take .out, drop in a pan of cold water, and slip off the skin with the hands ; slice those needed for immediate use, place in a dish, add pepper and cover with vinegar ; put those which re- ■ main, into a stone jar whole, keep in a cool place, take out as wanted, slice, season, and send to table. A few pieces of horse radish put into the jar will pre- vent a white scum on the vinegar. To cook young beets for greens : Wash very clean, cut off tips of leaves, looking over carefully to see that no bugs or worms remain, but do not separate roots from leaves ; fill dinner pot half full of boiling water, throw in a handful of salt, add beets, boil from half to three- quarters of an hour ; take out and drain in colander, pressing down with a large spoon, so as to get all the water out. Dish and send to table to be eaten warm with vinegar, butter, salt and pepper.