Creamed Peas
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
375Calories
23 gProtein
58 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories375 kcal
Protein23 g
Carbohydrates58 g
Fiber17 g
Sugars27 g
Total Fat6.2 g
Saturated Fat3.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol16 mg
Sodium374 mg
Potassium1034 mg
Calcium328 mg
Iron4.7 mg
Magnesium119 mg
Phosphorus528 mg
Zinc4.5 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A274 mcg
Vitamin E0.5 mg
Vitamin K72 mcg
Vitamin B60.6 mg
Vitamin B121.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.7 mg
Folate208 mcg
Choline82 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 32. The excerpt below is the record exactly as published.
Creamed Peas—Drain boiled peas, and to 2 cups peas add 34 cup medium white sauce
Cook this with the app: pantry check, scaling, and the assistant.