vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Peas or Beans
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
457Calories
25 gProtein
85 gCarbs
14 gFat
Full nutrition (28 nutrients)
Calories457 kcal
Protein25 g
Carbohydrates85 g
Fiber33 g
Total Fat14 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.6 g
Cholesterol31 mg
Sodium858 mg
Potassium1312 mg
Calcium225 mg
Iron3.8 mg
Magnesium198 mg
Phosphorus364 mg
Zinc2.3 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate265 mcg
Water238 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 37. The excerpt below is the record exactly as published.
Boiled Peas or Beans. — Choose fresh, green peas or beans. Put them into a kettle with just enough boiling water to keep them from burning. Boil until they are soft. To one pint of the vegetables add one tablespoonful butter
Cook this with the app: pantry check, scaling, and the assistant.