Baked Peas

Name: Baked Peas
Ingredients: two and one-half cupfuls of boiled peas; one-half cupful of cracker crumbs; one pint of milk; one egg; two-thirds cupful of finely minced celery; one teaspoonful of celery salt; one dessertspoonful of butter; salt to taste

From Meat substitutes, 1907

Presented as published in 1907. 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

1137Calories

64 gProtein

180 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories1137 kcal

Protein64 g

Carbohydrates180 g

Fiber43 g

Sugars38 g

Total Fat24 g

Saturated Fat9.6 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol69 mg

Sodium361 mg

Potassium3048 mg

Calcium858 mg

Iron12 mg

Magnesium290 mg

Phosphorus1101 mg

Zinc7.9 mg

Copper1.1 mg

Manganese3 mg

Vitamin D4.7 mcg

Vitamin C3 mg

Vitamin A156 mcg

Vitamin E0.7 mg

Vitamin K25 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.3 mg

Folate396 mcg

Choline260 mg

Caffeine0 mg

Water917 g

As published

This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 5. The excerpt below is the record exactly as published.

one dessertspoonful of butter ; salt. Melt the butter and stir lightly into the rice and milk; add the eggs, beat in lightly, and bake in a hot oven one'half hour. Q Baked Peas Soak yellow split peas over night; boil until tender, and then take two and one-haif cupfuls of boiled peas ; one' half cupful of cracker crumbs; one pint of miik; one egg; two'thirds cupful of finely minced celery, or one tea' spoonful of celery salt ; one dessertspoonful butter , salt to taste

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