Boiled Green Peas

Name: Boiled Green Peas
Ingredients: Remove peas from pods.; adding salt the last fifteen minutes of cooking.

From What to Have for Dinner, 1905

There should be but little water to drain from peas when they are cooked.

Presented as published in 1905. 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

117Calories

8 gProtein

21 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories117 kcal

Protein7.9 g

Carbohydrates21 g

Fiber8.3 g

Sugars8.2 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium7007 mg

Potassium355 mg

Calcium41 mg

Iron2.2 mg

Magnesium48 mg

Phosphorus157 mg

Zinc1.8 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C58 mg

Vitamin A55 mcg

Vitamin E0.2 mg

Vitamin K36 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

Water114 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 37. The excerpt below is the record exactly as published.

BOILED GREEN PEAS. | Remove peas from pods, pick over and wash in cold water, discarding undeveloped ones. Cover with boiling water, and cook until soft, adding salt the last fifteen minutes of cooking.

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