Hopping John
Recipe No. 612 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 612 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Peas, blackeyed — 6 pounds
- Water, boiling — as needed
- Ham bones or rind — as needed
- Onions, sliced — 1 pound (1 No. 56 dipper)
- Pepper, black — ¼ ounce (1 mess kit spoon)
- Rice, uncooked — 6 pounds (3 No. 56 dippers)
- Water, boiling — as needed
Directions
Key ingredients
- Cover peas with boiling water. Add ham bones or rind, onions and pepper.
- Cover and heat to boiling point; boil 1 hour.
- Place rice on top of other ingredients. Add enough water to cover rice.
- Cover and heat to boiling point; reduce heat and simmer, without stirring, about 30 minutes or until rice is tender.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Peas, blackeyed — 7⅔ oz Water, boiling — to taste Ham bones or rind — to taste Onions, sliced — 1¼ oz Pepper, black — a pinch Rice, uncooked — 7⅔ oz Water, boiling — to taste
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 612, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.