Southerndinner

Hoppin' John

Name: Hoppin' John
Cuisine: Southern
Ingredients: cow peas (red peas); rice; a piece of bacon; a pod of red pepper; salt to taste

From The bachelor and the chafing dish, 1895

A traditional dish from South Carolina.

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

914Calories

28 gProtein

179 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories914 kcal

Protein28 g

Carbohydrates179 g

Fiber14 g

Sugars5.9 g

Total Fat8 g

Saturated Fat2.6 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol11 mg

Sodium136 mg

Potassium744 mg

Calcium93 mg

Iron12 mg

Magnesium139 mg

Phosphorus501 mg

Zinc4.4 mg

Copper0.9 mg

Manganese2.8 mg

Vitamin D0.1 mcg

Vitamin C22 mg

Vitamin A3.5 mcg

Vitamin E0.7 mg

Vitamin K3.1 mcg

Vitamin B60.6 mg

Vitamin B120.1 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)9.1 mg

Folate773 mcg

Choline73 mg

Caffeine0 mg

Water162 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 ’ at least twice a week. “ The peas are boiled until tender, a piece of bacon and a pod of red pepper being boiled with them. When done, a portion of the liquid is taken out and poured over the rice

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