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Canned Peas
From Lessons in cooking through preparation of meals, 1912
Serves 4
If cans are not full, fill to overflowing with boiling water.
Presented as published in 1912. 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
117Calories
8 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein7.9 g
Carbohydrates21 g
Fiber8.3 g
Sugars8.2 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium598 mg
Potassium356 mg
Calcium44 mg
Iron2.1 mg
Magnesium50 mg
Phosphorus157 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A55 mcg
Vitamin E0.2 mg
Vitamin K36 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate94 mcg
Choline41 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 200. The excerpt below is the record exactly as published.
Canned Peas Select young, tender peas, shell and wash in cold water. Scald with boiling water, drain immediately and pack into jars, shaking down well. Fill to overflowing with water, having i t of salt to the quart
Cook this with the app: pantry check, scaling, and the assistant.