Casserole Peas
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
926Calories
65 gProtein
165 gCarbs
26 gFat
Full nutrition (32 nutrients)
Calories926 kcal
Protein65 g
Carbohydrates165 g
Fiber65 g
Sugars27 g
Total Fat26 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol66 mg
Sodium1869 mg
Potassium2843 mg
Calcium114 mg
Iron10 mg
Magnesium283 mg
Phosphorus782 mg
Zinc7.9 mg
Copper1.4 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K39 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7 mg
Folate510 mcg
Choline257 mg
Water550 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 9. The excerpt below is the record exactly as published.
CASSEROLE PEAS.—1 quart shelled peas, salt, _ pepper, castor sugar, 1 oz. butter, 4 pint hot water, mint. Place peas in casserole, sprinkle with salt and _. pepper and I teaspoonful castor sugar.
Cook this with the app: pantry check, scaling, and the assistant.