Estimated Nutrition (whole recipe, rough)
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 |
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 piece of salt pork
- pepper
- salt
Directions
String and cut them down the middle ; put them down in as little water as you can cook them in, without burning them : do not strain off the water, but let them cook till nearly all the water has eva- porated : season with butter, pepper and salt, and send to table.
Shell and wash the peas. Cook them just as the beans. This is the best way to cook peas and beans ; or you can boil them in the common way, and drain ofiP the water: season with butter, pepper and salt.
ASPARAGUS. Scrape and wash the asparagus ; tie it up in bunch- es ; and put it on to boil in water in which there is some salt; it requires about fifteen minutes to boil it, and it must not remain in the water after it is done. Have some bread nicely toasted, on which place it, and pour over drawn butter. A better way is to cook it in just as^ little water as possible ; do not pour off the water, but let it evaporate as much as possible; then season with butter, pepper and salt, and send to table with the liquor around it. This is the German manner of cooking beans, peas, and asparagus.
FAMILY RECEIPT BOOK. 59
TO FRTCASEE CORN. Have young corn cut from the cob. Save the juice; put it down to stew with pepper, salt, and a little creain ; roll a lump of butter in flour, and stir in. If the corn is young, it will cook in twenty mi- nutes. Corn will boil in half an hour; put it in boiling water, and take it up as soon as done.
TO KEEP CORN FOR WINTER. Get the corn when young. Boil it ten minutes ; a longer time would injure it ; cut it from the cob ; spread it on dishes, and put it in the oven after the bread comes out; be careful the oven is not too hot; if it is, the corn will be spoiled. If not dry enough, put it in the sun for a few days, stirring it frequently. When perfectly dry, tie it up in bags and keep it in a dry place. When you cook it, wash it well : put it down with a little water, butter, pepper and salt. It will require much longer to cook than it does in summer.
Wash it well, and soak it over night in the water you intend to boil it in ; put it on early in the morn- ing with a few beans and a piece of salt pork. Let it boil slowly for three hours or more, if not soft.