Broad Beans a la Poulette

Name: Broad Beans a la Poulette
Ingredients: Cook them in salted water; mix with a little white sauce; bind with the yolk of an egg; a little chopped parsley; a few drops of lemon juice

From How to cook vegetables, 1911

This is the best way of eating broad beans.

Presented as published in 1911. 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

2130Calories

160 gProtein

358 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories2130 kcal

Protein160 g

Carbohydrates358 g

Fiber151 g

Sugars37 g

Total Fat14 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat3.8 g

Omega-30 g

Cholesterol0 mg

Sodium79 mg

Potassium6480 mg

Calcium626 mg

Iron40 mg

Magnesium1161 mg

Phosphorus2541 mg

Zinc19 mg

Copper5 mg

Manganese9.8 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A18 mcg

Vitamin E1.4 mg

Vitamin K54 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)2.1 mg

Niacin (B3)17 mg

Folate2565 mcg

Choline581 mg

Caffeine0 mg

Water167 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 18. The excerpt below is the record exactly as published.

Broad Beans a la Poulette. This is the best way of eating broad beans. Cook them in salted water, then drain and mix with a little white sauce, bind with the yolk of an egg, at the last moment add a little chopped parsley and a few drops of lemon juice

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