Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
355
Calories
27g
Protein
14g
Fat
29g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 3 tablespoons new orleans molasses
- 1 pound pickled pork
- a pinch of soda
- salt
- pepper
Directions
1
Mrs. D. R. Byard.
2
Cover i quart beans well with water and let come to boiling point. Drain off water, cover again with water, add a pinch of soda, and let simmer 3 or 4 hours, or until you can easily crush a bean between fingers. Place in bean pot, season with salt and pepper. Add 3 tablespoons New Orleans molasses and a little sugar, if desired sweet, and 1 pound pickled pork. Bake in slow oven 6 hours. Keep well covered with water until last hour.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive