Boiled Peas with Lettuce
From The profession of cookery, from a French point of view, 1894
For serving with meat, use fat from the joint and omit thickening agents.
Presented as published in 1894. 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
183Calories
8 gProtein
15 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein8.3 g
Carbohydrates15 g
Fiber2.6 g
Sugars6.6 g
Total Fat10 g
Saturated Fat4.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol201 mg
Sodium85 mg
Potassium315 mg
Calcium78 mg
Iron1.3 mg
Magnesium24 mg
Phosphorus152 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C14 mg
Vitamin A89 mcg
Vitamin E0.6 mg
Vitamin K35 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate55 mcg
Choline156 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 14. The excerpt below is the record exactly as published.
the shelled peas into boiling salted water for one or two minutes, not more ; then drain them. Dissolve a little butter at the bottom of a stewpan ; put in the peas, two small onions, a sprig of mint and parsley, sprinkle with pepper; add a lump of sugar, and finally cover the top with a cabbage lettuce cut in half, and pour in half a teacupful of water. Put on the lid, and simmer the whole for nearly an hour. Remove the lettuce, herbs, and onions, and serve the peas with the sauce as it is, or thicken the latter by the addition of a yolk of Qgo^ and cream
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