Creamed Peas
From What to Have for Dinner, 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
178Calories
9 gProtein
22 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories178 kcal
Protein9.3 g
Carbohydrates22 g
Fiber0.2 g
Sugars15 g
Total Fat6.1 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium435 mg
Potassium395 mg
Calcium310 mg
Iron0.5 mg
Magnesium28 mg
Phosphorus260 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate24 mcg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 43. The excerpt below is the record exactly as published.
CREAMED PEAS, Drain one can peas and rinse thoroughly with cold water. Add one cup white sauce and one-half teaspoon sugar
Cook this with the app: pantry check, scaling, and the assistant.