Boiled Peas
From Practical home cookery, 1906
Avoid covering the saucepan to maintain the bright green color.
Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 43. The excerpt below is the record exactly as published.
nice fresh young green peas. When we say fresh, we mean lately gathered. Peas that have been picked some time are very inferior in flavour to those recently picked. Shell the peas, throwing them into cold water just like potatoes after being peeled. Next get a large saucepan of boiling water, into which has been placed a table- spoonful of salt, and a very little moist sugar — about a salt-spoon is sufficient
Cook this with the app: pantry check, scaling, and the assistant.