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Canned Peas
From Lowney's cook book, 1907
Serves 4
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
10Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.8 kcal
Protein0.7 g
Carbohydrates1.7 g
Fiber0.7 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium38 mg
Calcium3.7 mg
Iron0.2 mg
Magnesium3.9 mg
Phosphorus9.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A3.3 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline3.1 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 120. The excerpt below is the record exactly as published.
Canned Peas Cook shelled peas in boiling water one half hour. Fill sterilized jars with cooked peas, then pour in cold water until jar will hold no more.
Cook this with the app: pantry check, scaling, and the assistant.