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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Dandelion | 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
- 1 quart of large hominy over night
- a piece of salt pork may be boiled witfi dandelions
- quarter which
- pepper
- salt
Directions
Boil *ill tender f about 30 minutes), cut in h.'df, scoop out the meat, mash with butter, pepper and salt, and put back in the ."^ins ; sprinkle the tops with bread crumbs, and brown in the oven.
IMany young plants in early spring may be picked in lawns and pastures and cooked like spinach, making wholesome and delicious greens. Dandelions are among the earliest. Cut ofT the stems, flower stalks and dead leaves, wash the green leaves through several waters, and boil several hours, changing the water at least once, and salting the last water. Drain, season with butter, pepper and salt, and serve ; or fry several minutes with a few slices of bacon in a skillet. The long leaves of the curly or narrow dock will cook in much less time, and. reduce the bitterness of the dandelion. The young shoots of poke come next. They should be gathered when just appearing above the ground; after 4 inches they are unwholesome, though the tops may be used when some- what larger. These should cook within an hour, changing the water several times. Serve as greens, or on toast as asparagus
114 OLD COUNTRY RECIPES AND NEW.
with a cream sauce. Later the _voung shoots of wild mustard and cress appear in the garden and lamb's quarter which, however, must be carefully watched for insects, the sprouts from old tur- nips, the leaves of fresh radishes, and young beets with their roots. If the greens are mixed, allow at least 2 hours of hard boiling in salted water, and serve as you like spinach. A piece of salt pork may be boiled witFi dandelions or beets.
Soak 1 quart of large hominy over night, put over the fire in a double boiler, cover with cold water and let boil 5 hours. Do not stir. If the water boils off before it is done, add more boiling water. Boil or steam perfectly dry, and salt as it is dished up.
KALE. Kale is cooked and served the same as spinach.