Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- one cupful of milk
- a piece of fresh pork
- a piece of bacon
- a piece of meat one hour
- a teaspoonful of salt
- two level tablespoonfuls butter
- salt
- pepper
Directions
Beets, boiled, one hour if young; if old, two to three hours.
Parsnips, young, forty-five minutes.
Turnips, one to two hours.
Cabbage, young, one hour; old, two hours.
Celery, twenty to thirty minutes.
Squash, sixty minutes.
Turnips. — Wash, peel, cut in thin slices across the grain, and put in kettle with a piece of fresh pork. When the water has stewed down low, mash the turnips and season with salt and pepper. Set back on the range and stir frequently until the water is all dried out. Do not boil too long, as they are much sweeter when cooked quickly. They will require from forty minutes to one hour to cook.
Turnip Salad. — First boil a piece of bacon or jowl one-half hour, then add salad; boil one hour or more, till tender. Dip out with perforated skimmer, lay in deep dish, cover with- nicely poached eggs, or serve eggs on another dish if preferred'.
Cornfield Peas. — Boil a piece of meat one hour. Put in the peas, boil one hour or more, adding salt just before they are done. Drain and serve.
To Boil Green Peas. — Shell and lay your peas in cold water till half hour before dinner. Then put in boiling water and boil half hour steadily. Add a little salt just before taking them from the fire. Drain, add tablespoon fresh butter and put in covered dish.
Creamed Peas. — Put two level tablespoonfuls butter and two of flour in a saucepan ; warm just a little ; mix until smooth ; add one cupful of milk ; stir until boiling. Open a can of peas ; turn them into the colander and pour over a little cold water; drain, turn them into the cream sauce ; add half a teaspoonful of salt, and stand them on the back of the stove to heat.
Green Peas. — Shell peas and wash in cold water; cook in just enough boiling water to keep them from burning; boil