Creamed Peas
From Domestic science (1914 text-book), 1914
Canned peas may be drained, rinsed, and reheated in the sauce.
Presented as published in 1914. 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
363Calories
23 gProtein
56 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories363 kcal
Protein23 g
Carbohydrates56 g
Fiber17 g
Sugars26 g
Total Fat5.7 g
Saturated Fat3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol14 mg
Sodium341 mg
Potassium1004 mg
Calcium305 mg
Iron4.7 mg
Magnesium117 mg
Phosphorus508 mg
Zinc4.4 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A259 mcg
Vitamin E0.5 mg
Vitamin K72 mcg
Vitamin B60.6 mg
Vitamin B121 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.6 mg
Folate206 mcg
Choline82 mg
Caffeine0 mg
Water378 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 12. The excerpt below is the record exactly as published.
Creamed Peas Cook peas in boiling water until tender, uncovered, adding salt just before the peas are done; drain; season with butter, salt, and pepper. Or, drain and to two cups of peas add three-fourths cup white sauce
Cook this with the app: pantry check, scaling, and the assistant.