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Pictou County Hodge Podge.

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.1729
Energy (kCal)1080.0145
Carbohydrates (g)38.761
Total fats (g)103.4974
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook vegetables in boiling salted water til tender,starting with those that need the longest cooking time and adding the others so all will be cooked at the same time. | 2. Drain reserving 1/2 cup cooking liquid | 3. In a skillet fry salt pork until crisp. | 4. Remove pork and add onion to the fat in the skillet and saute til tender. | 5. Add reserve liquid,cream,butter,and salt pork. | 6. Bring just to boiling and add cooked vegetables. | 7. Serve piping hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable combine baby potato green onion bean 4 -6 cups chopped assorted - - - -
    salt pork 1/4 cut 53.0145 0.0 0.3579 5.7054
    onion 1 chopped 64.0 14.944 1.76 0.16
    cream 1 cup 792.0 15.96 8.712 83.23200000000001
    butter 2 tablespoons 171.0 7.857 5.343 14.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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