Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- five pounds of coarse salt
- one ounce saltpetre
- three pounds of sugar
- a quart of cold water to two heaping tablespoonfuls of salt
- six green bell peppers
- two heaping tablespoonfuls of salt
- one hundred pounds of fresh meat use five pounds of coarse salt
- one pint of molasses
Directions
Roast on dull coals, six green bell peppers, turning- until black all over, remove from the fire with a fork
driven firmly through the core. Scrape off the black and remove the core and seeds, handling with a fork or spoon. Cut in strips or pieces, wash in cold water, and place in a brine made of a quart of cold water to two heaping tablespoonfuls of salt. Let stand over night. In the morning throw off the brine, and cover with cold vinegar. In five or six hours they will be ready for use.
MRS. J. A. DE BOER.
A Pickle for Meats*
For every one hundred pounds of fresh meat use five pounds of coarse salt, one ounce saltpetre, three pounds of sugar and one pint of molasses. Dissolve all togeth- er. When cool add water enough to cover the meat. Shake the barrel frequently to keep the brine sweet.
MISS M. D. WHITE.