Carrots and Green Peas a L’Allemande
From Dainty dinners and dishes for Jewish families, 1907
More stock can be added if too dry.
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
1028Calories
32 gProtein
94 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories1028 kcal
Protein32 g
Carbohydrates94 g
Fiber35 g
Sugars40 g
Total Fat59 g
Saturated Fat17 g
Monounsaturated Fat25 g
Polyunsaturated Fat14 g
Cholesterol58 mg
Sodium206 mg
Potassium1534 mg
Calcium167 mg
Iron9 mg
Magnesium199 mg
Phosphorus648 mg
Zinc7.4 mg
Copper1.1 mg
Manganese2.5 mg
Vitamin D2.7 mcg
Vitamin C233 mg
Vitamin A728 mcg
Vitamin E3 mg
Vitamin K152 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate388 mcg
Choline239 mg
Caffeine0 mg
Water512 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 37. The excerpt below is the record exactly as published.
CARROTS AND GREEN PEAS A L’ALLEMANDE. Carottes et Petits Pols d VAllemande. 1 quart green peas. 1 bunch yoimg carrots. 2 oz. dripping. 1 dessertspoonful flour. 1 teaspoonful castor sugar. j pint stock. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.