vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Peas
From The Rural cook book, 1907
Serves 6
Ensure jars are full to overflowing before sealing.
Presented as published in 1907. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.4 kcal
Protein0.2 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium389 mg
Potassium10 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus4.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.7 mcg
Choline1.2 mg
Caffeine0 mg
Water3.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 117. The excerpt below is the record exactly as published.
fill the jars full of peas, uncooked; then fill. with cold water, and lay on the tops. Place straw or boards in the bottom of the wash boiler, stand the jars on this, and pour enough cold water in the boiler to come half way up the jars. Put the boiler on the stove with the lid tightly closed, and boil three hours. When the jars are taken out, see that they are full to overflowing, and screw the lid on tight. Another method of preparing peas is to cook five minutes in very little water, then fill the cans, and place them in the boiler to cook for one' hour. A teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.