Boiled Peas
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.5 kcal
Protein0.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1778 mg
Potassium16 mg
Calcium33 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A5.3 mcg
Vitamin E0 mg
Vitamin K8.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.4 mcg
Choline0.2 mg
Caffeine0 mg
Water947 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 16. The excerpt below is the record exactly as published.
Boiled Peas. Shell peas and place in cold water until ready to cook. Cook in a small quantity of boiling water. To each quart adda sprig of fresh mint, %4 tablespoon salt, 2 lumps of sugar
Cook this with the app: pantry check, scaling, and the assistant.