Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
|---|---|---|
| Pork | 100g cooked | 242 |
| Apple | 1 medium (182g) | 95 |
| Tomato | 1 medium (123g) | 22 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Stew | 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
- a small piece of pork
- a handful of chopped mint
- 2 lbs
- 10 o'clock to stew gently
- half after 12 put into the pot 2
- 12 put into the pot 2
- 3 apples peeled
- 3 pieces
- 2 tomatoes
- 3 cymblins
- 3 o'clock
- half after 2 o'clock
- 2 o'clock
- 3 o'clock dinner
Directions
FROM MRS. RANDOLPH’S COOKING BOOK (VIRGINIA, 1831).
_Contributed by Miss Meta Lisle._
Take 2 lbs. beef and 1 lb. mutton, a chicken, and a small piece of pork. Put them into a pot with very little water. Set it on the fire at 10 o’clock to stew gently. Sprinkle over it an onion chopped very small, pepper and salt before you pour on the water. At half after 12 put into the pot 2 or 3 apples peeled and cut in 2 or 3 pieces. Cut up 2 tomatoes, taking off skin, 2 or 3 cymblins, a handful of chopped mint, lima beans, in fact any vegetable. Let them all stew until 3 o’clock. Celery tops cut small may be added at half after 2 o’clock.
(This is evidently for an old-fashioned 3 o’clock dinner.)