Cream of Green Peas
From The home science cook book, 1902
Similar method can be used for lentils, black beans, and split peas.
Presented as published in 1902. 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
820Calories
50 gProtein
125 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein50 g
Carbohydrates125 g
Fiber34 g
Sugars60 g
Total Fat14 g
Saturated Fat8 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol38 mg
Sodium2066 mg
Potassium2213 mg
Calcium768 mg
Iron9.6 mg
Magnesium249 mg
Phosphorus1148 mg
Zinc9.4 mg
Copper1.1 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C232 mg
Vitamin A618 mcg
Vitamin E1.1 mg
Vitamin K146 mcg
Vitamin B61.2 mg
Vitamin B122.6 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.8 mg
Niacin (B3)14 mg
Folate424 mcg
Choline165 mg
Caffeine0 mg
Water855 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 34. The excerpt below is the record exactly as published.
Cream of Green Peas. Peas that are too old and hard for the table may be used in soup. Cook one quart of peas in one pint of gently boiling water till soft. Mash through a sieve with the water. Add one pint of white sauce. Season with one-half teaspoon each of salt and sugar, one- fourth teaspoon of peppe
Cook this with the app: pantry check, scaling, and the assistant.