Casserole of Kidney Beans, Salt Pork and Spinach
From Foods that will win the war, 1918
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 45. The excerpt below is the record exactly as published.
CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH One cup of kidney beans, soak over night; drain. Cover with fresh water. Add 2 teaspoons of salt, cook in small amount of water until tender. Force through colander. Measure 14 cups and add one-quarter pound salt pork chopped fine, 1 teaspoon Worcestershire sauce, 1 cup of water or meat stock or gravy. Place half of mixture in greased baking dish. Cover with two cups of spinach, to which has been added one-quarter cup of vinegar, 2 table- spoons of fat and one-half teaspoon of salt. Cover with other half of bean mixture. Bake 20 minutes. SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE 1 cup macaroni 4 cup fat 1 cup peas 4 cup flour 1 pint tomatoes, juice and. pulp 1 teaspoon salt 1 cup grated cheese 4 teaspoon cayenne Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne. Grad- ually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauce over it and bake 80 minutes. water. brown. ingredients. AND HOW TO COOK THEM Lit 4 cup rice 1 cup cheese 1 cup corn 13 cup milk CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE + cup fat + cup flour 1 teaspoon salt 4 teaspoon cayenne Melt fat until brown. Add flour and seasonings. Heat until brown. Add milk gradually. When at boiling point add other ingredients. Place in baking dish and bake 45 minutes. FISH AND VEGETABLE CHOWDER 3 lbs. fish 2 cups diced potatoes 4- cup chopped onion + cup chopped salt pork 1 teaspoon salt 4 teaspoon cayenne Cut fish into small pieces. 1 smoked haddock i cup samp, which has been soaked over night and cooked until tender 1 quart water and 1 teaspoon of salt Simmer 15 minutes; strain. In Kettle place layers of fish and mixed vegetables. in which bones, ete., have been cooked, add the seasonings. Cook forty minutes, slowly, covered. 1 cup peas 2 cups cold water 2 tablespoons fat 2 tablespoons flour 1 cup diced carrots 1 pint sealded milk Cover bones, fins and head with cold Cook onion and salt pork until To water Mix all SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES 2 teaspoons horseradish (grated) 1 pint tomatoes 1 teaspoon salt 4 teaspoon cayenne 2 tablespoons cornstarch Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top. Cover and bake three-quarters of an hour. CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE 2 tablespoons flour 2 teaspoons salt 4 cup chopped peanuts 1 cup diced carrots 3 tablespoons chopped olives 1 cup cooked spaghetti 2 cups brown stock 2 cups water, or 2 bouillon cubes Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender. 112 FOODS THAT WILL WIN THE WAR LENTIL, PEANUT AND CHEESE ROAST, WITH WHITE SAUCE AND OLIVES 1 cup cooked lentils 1 tablespoon fat 1 cup chopped peanuts 2 tablespoons lemon juice 1 cup grated cheese 4 teaspoon salt 1 cup bread crumbs 4 teaspoon cayenne 1 teaspoon onion juice Mix all. Place in a greased dish. Bake 30 minutes. Then pour ‘over top a sauce made by melting 2 tablespoons of fat
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