Hogs' Jowls and Turnip Greens

Name: Hogs' Jowls and Turnip Greens
Ingredients: Hogs' Jowls; Turnip Greens; Salt; Pepper; Vinegar; a little butter if you like

From Most for your money cookbook, 1938

This dish has roots in Southern cooking and was popularized by both African American and white communities.

Presented as published in 1938. 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

Nutrition per serving

38Calories

2 gProtein

9 gCarbs

0 gFat

Full nutrition (32 nutrients)

Calories38 kcal

Protein1.8 g

Carbohydrates8.6 g

Fiber3.8 g

Sugars1 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium48 mg

Potassium355 mg

Calcium228 mg

Iron1.3 mg

Magnesium37 mg

Phosphorus50 mg

Zinc0.2 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C72 mg

Vitamin A695 mcg

Vitamin E3.4 mg

Vitamin K301 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate233 mcg

Caffeine0 mg

Water108 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 46. The excerpt below is the record exactly as published.

HOGS' JOWLS AND TURNIP GREENS HOGS JOWLS TURNIP GREENS SALT AND PEPPER VINEGAR 86 RIGHT DOWN TO THE SQUEAL 87 This recipe is played in halves, like a football game. Boil the jowls half an hour in salted water, then put the greens in and boil everything together for the second half. Salt and pepper at the finish, pep up the greens with vinegar or lemon juice and add a little butter if you like

Cook this with the app: pantry check, scaling, and the assistant.