Boiled Peas

Name: Boiled Peas
Ingredients: First boil the pods in a little water; a little butter; cream; salt; pepper; Cook thirty minutes

From The New York receipt book, 1882

A little sugar enhances the flavor.

Presented as published in 1882. 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

470Calories

31 gProtein

84 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories470 kcal

Protein31 g

Carbohydrates84 g

Fiber33 g

Sugars33 g

Total Fat2.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium29 mg

Potassium1415 mg

Calcium145 mg

Iron8.5 mg

Magnesium191 mg

Phosphorus626 mg

Zinc7.2 mg

Copper1 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C232 mg

Vitamin A220 mcg

Vitamin E0.8 mg

Vitamin K144 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)12 mg

Folate377 mcg

Choline165 mg

Caffeine0 mg

Water458 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 4. The excerpt below is the record exactly as published.

Boiled Peas.— First boil the pods in a little water. Skim out the pods and put the peas in; also a little butter, cream, salt and pepper. Cook thirty min¬ utes

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