Baked Cowpeas
From Use and preparation of food, 1919
Presented as published in 1919. 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
63Calories
2 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat5.9 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol11 mg
Sodium2453 mg
Potassium33 mg
Calcium2.4 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water7.5 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 30. The excerpt below is the record exactly as published.
BAKED COWPEAS. Prepare as for boiling ; when half done pour into the baking pan ; season with butter, pepper, and to every pint of peas add 1 scant teaspoonful of salt and a pinch of sugar; scar. a piece of bacon
Cook this with the app: pantry check, scaling, and the assistant.