Southerndinner
Hoppin' John
From The bachelor and the chafing dish, 1895
A dish peculiar to South Carolina, often enjoyed regularly.
Presented as published in 1895. 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
1776Calories
58 gProtein
178 gCarbs
90 gFat
Full nutrition (34 nutrients)
Calories1776 kcal
Protein58 g
Carbohydrates178 g
Fiber13 g
Sugars6.7 g
Total Fat90 g
Saturated Fat30 g
Monounsaturated Fat38 g
Polyunsaturated Fat14 g
Omega-30.5 g
Cholesterol156 mg
Sodium1792 mg
Potassium1155 mg
Calcium105 mg
Iron13 mg
Magnesium166 mg
Phosphorus864 mg
Zinc6.8 mg
Copper1 mg
Manganese2.8 mg
Vitamin D0.9 mcg
Vitamin C0.7 mg
Vitamin A28 mcg
Vitamin E1.7 mg
Vitamin K3.1 mcg
Vitamin B61.1 mg
Vitamin B121.2 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)18 mg
Folate766 mcg
Choline178 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 45. The excerpt below is the record exactly as published.
cow peas (red peas), rice, and bacon. It sounds awfully plebeian and uninviting, but it L Envoi. 131 isn’t. Eat it once and you’ll always want a second experience. A New York clergyman residing in Charleston, S. C., declares that he would feel dis- loyal both to his stomach and to his adopted home if he did not have ‘ Hoppin’ John
Cook this with the app: pantry check, scaling, and the assistant.