Canned Pea Pancakes

Name: Canned Pea Pancakes
Ingredients: One can of green pease; one egg; one cup milk; two teaspoonfuls melted butter; half cupful flour; half teaspoonful baking-powder; salt to taste

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

511Calories

21 gProtein

60 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories511 kcal

Protein21 g

Carbohydrates60 g

Fiber0 g

Sugars12 g

Total Fat21 g

Saturated Fat11 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol235 mg

Sodium166 mg

Potassium522 mg

Calcium342 mg

Iron4.4 mg

Magnesium52 mg

Phosphorus415 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A219 mcg

Vitamin E0.9 mg

Vitamin K0.8 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.5 mg

Folate124 mcg

Choline192 mg

Caffeine0 mg

Water260 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 22. The excerpt below is the record exactly as published.

Canned Pea Pancakes. Buttered Toast. Baked- Apples. Cocoa. Coffee. Canned Pea Pa/ncaJces. — One can of green pease, one egg^ one cup milk, two teaspoon- f uls melted butter, half cupful flour, half tea- spoonful baking-powder, salt to taste

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