Baked Split Peas
From The Abingdon war-food book, 1918
Presented as published in 1918. 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
1153Calories
68 gProtein
132 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1153 kcal
Protein68 g
Carbohydrates132 g
Fiber27 g
Sugars44 g
Total Fat41 g
Saturated Fat23 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol125 mg
Sodium2591 mg
Potassium2201 mg
Calcium1550 mg
Iron4.8 mg
Magnesium201 mg
Phosphorus1398 mg
Zinc9.3 mg
Copper0.7 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A476 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B61 mg
Vitamin B122.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.3 mg
Folate272 mcg
Choline118 mg
Caffeine0 mg
Water897 g
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 8. The excerpt below is the record exactly as published.
Baked Split Peas I cup split peas 4 small onions Grated cheese White sauce
Cook this with the app: pantry check, scaling, and the assistant.