Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Vegetable | 1 tbsp (14g) | 120 |
| 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
- one pound salt pork two hours
- 72 vegetables
- six good-sized ears
- two table-spoons batter
- salt
- pepper
Directions
Slice cabbage fine on a slaw-cutter; line the bottom and sides of an oaken barrel or keg with cabbage leaves, put in a layer of sliced cabbage about six inches in depth, sprinkle lightly with salt and pound with a wooden beetle until the
Vegetables.
cabbage is a compact mass; add another layer of cabbage, etc., repeating the operation, pounding well each layer, until the barrel is full to within six inches of the top; cover with leaves, then a cloth, next a board cut to fit loosely on the inside of barrel, kept, well down with a heavy weight. If the brine has not raised within two da}Ts, add enough water, with just salt enough to taste, to cover the cabbage; examine every two days, and add water as before.
SUCCOTASH.
Take pint of shelled lima beans (green), or string beans, cover with hot water, boil fifteen minutes; have ready corn from six good-sized ears, and add to beans; boil half an hour, add salt, pepper and two table-spoons batter. Be careful in cutting down corn not to cut too deep, — better not cut deep enough and then scrape; after corn is added watch carefully to keep from scorching. Or, to cook with meat boil one pound salt pork two hours, add corn and beans, omitting butter.