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Recipe Name: Alma's Recipe For 'possum Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Preparation Time:
Number of Servings: 6

1/2 Cup(s) Lime
1 Gram(s) Water
1 Cup(s) Salt
1 Red pepper pod
192 ULL, Mrs. S.R. Southern Cooking Grosset & Dunlap New York

Put 1/2 cup lime in about 1 gallon of boiling water and scald quickly,
and pull off hair while hot. Scrape well--remove feet, tail, and
entrails--like you would a pig. Cut off ears, remove eyes and head if
desired. Pour hot water over it and clean thoroughly. Put one cup
salt in sufficient cold water to cover possum, add 1 pod red pepper
and let stand overnight. In the morning remove salt water and pour
boiling water over it. Cook in enough boiling water to boil up over
possum but not enough to cover. Cook until skin can be pierced with a
fork easily, and let stand in water until ready for baking. When
ready to bake, place possum in pan with skin side up. Bake in a
moderate oven until crisp and brown. If fire is too hot, skin will
blister and burn. Carve possum and surround with potatoes (sliced or
quartered) which have been previously baked. Submitted by John
Hartman Indianapolis, IN Posted to MM-Recipes Digest
by "John M. Hartman" <> on Mar 26,

Nutrition (calculated from recipe ingredients)
Calories: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 18862.6mg
Potassium: 27.5mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: <1g

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