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Baked Split Peas
From The Rural cook book, 1907
Serves 1
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
521Calories
34 gProtein
96 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein34 g
Carbohydrates96 g
Fiber35 g
Sugars18 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium14 mg
Potassium1632 mg
Calcium89 mg
Iron5.4 mg
Magnesium156 mg
Phosphorus430 mg
Zinc4.2 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate282 mcg
Choline137 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from The Rural cook book (1907), page 88. The excerpt below is the record exactly as published.
Baked Split Peas.— Rub a large baking dish with onion. Turn into this a pint of split peas soaked until soft. Chop a large onion very fine and spread over the top of the peas with pepper and salt If you have left over gravy or stock pour it over the mixture. If not, cover with water, spreading over all bacon cut into the thinnest possible slices
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