A la Creole (Broad Beans)

Name: A la Creole (Broad Beans)
Ingredients: Stewed with finely minced green peppers and tomatoes; finely minced green peppers; and tomatoes

From The new practical cookery guide, 1913

Presented as published in 1913. 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

591Calories

42 gProtein

104 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories591 kcal

Protein42 g

Carbohydrates104 g

Fiber42 g

Sugars12 g

Total Fat2.8 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium27 mg

Potassium2314 mg

Calcium187 mg

Iron11 mg

Magnesium325 mg

Phosphorus707 mg

Zinc5.3 mg

Copper1.5 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C246 mg

Vitamin A67 mcg

Vitamin E0.9 mg

Vitamin K25 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.6 mg

Folate708 mcg

Choline154 mg

Caffeine0 mg

Water369 g

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 149. The excerpt below is the record exactly as published.

Stewed with finely minced green peppers and tomatoes

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