vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus with Green Peas
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
90Calories
6 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories90 kcal
Protein5.5 g
Carbohydrates16 g
Fiber6.2 g
Sugars4.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.4 mg
Potassium489 mg
Calcium41 mg
Iron1.6 mg
Magnesium39 mg
Phosphorus139 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate252 mcg
Choline21 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 32. The excerpt below is the record exactly as published.
ASPARAGUS WITH GREEN PEAS Asparagus, 2 cups. Peas, 2 cups. Salt. Rich milk or cream. Flour
Cook this with the app: pantry check, scaling, and the assistant.