Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Molasses | 1 tbsp (20g) | 58 |
| 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
- 1 pound of pickled pork
- 1 teaspoon salt to 1 pt
- 1 large spoon of molasses
- salt
- pepper
Directions
Allow to every qt. of small white soup beans 1 pound of pickled pork; soak beans over night in cold water; in morning wash them well in a colander ; put them on to boil in cold water ; at the first boil drain the water off and cover them with fresh boiling water; score the rind of the pork and put it in with the beans ; simmer the beans gently until the skin cracks ; take out the pork and drain ; put beans into a bean pot (an earthen pot or pipkin with a cover,) al- most bury the pork in the center of the beans; add 1 teaspoon salt to 1 pt. of the water in which the beans were boiled; pour this into the pot and sprinkle with pepper; pour over the top of the beans 1 large spoon of molasses; put on the lid; then bake in a very moder- ate oven for six or eight hours. Mrs. Rorer.