Boiled Green Peas

Name: Boiled Green Peas
Ingredients: Shell the peas just before they are required.; a sprig of mint; 1 teaspoonful sugar

From Dainty dinners and dishes for Jewish families, 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

134Calories

8 gProtein

25 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories134 kcal

Protein7.9 g

Carbohydrates25 g

Fiber8.3 g

Sugars12 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium7.3 mg

Potassium355 mg

Calcium37 mg

Iron2.1 mg

Magnesium48 mg

Phosphorus157 mg

Zinc1.8 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C58 mg

Vitamin A56 mcg

Vitamin E0.2 mg

Vitamin K37 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3 mg

Folate94 mcg

Choline41 mg

Caffeine0 mg

Water115 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 38. The excerpt below is the record exactly as published.

BOILED GREEN PEAS. Petits Pots. Shell the peas just before they are required. Put them into a saucepan with just enough boiling water to cover them, a sprig of mint, a little salt, and 1 teaspoonful sugar

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