vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Peas
From The home cook book, 1905
Serves 4
Be careful to keep water in the under saucepan to prevent burning.
Presented as published in 1905. 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
123Calories
8 gProtein
21 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories123 kcal
Protein7.8 g
Carbohydrates21 g
Fiber8.6 g
Sugars6.3 g
Total Fat4.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol7.9 mg
Sodium1062 mg
Potassium186 mg
Calcium42 mg
Iron2.1 mg
Magnesium32 mg
Phosphorus118 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A75 mcg
Vitamin E0.7 mg
Vitamin K64 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate54 mcg
Choline53 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 98. The excerpt below is the record exactly as published.
CANNED PEAS It is unsafe to leave anything in the way of canned goods in the can after it is opened. The contents should be poured out at once. Select the finest brand of peas, open a quart can and pour the peas into a colander. Drain of? the liquor and throw it away. Pour cold water over the peas until they are well rinsed. It is easiest to put them under running water if that water is pure. Next put them in a saucepan. Add three iron spoons of cold water, one even teaspoon of sugar, and one teaspoon of salt. Taste as to seasoning and make as near as possible that of a sweet pea. Add one full table- spoon of butt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.