Creamed Peas
From Student's manual in household arts, 1915
Canned peas may be drained, rinsed, reheated in small quantity of boiling water, drained again and added to white sauce.
Presented as published in 1915. 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
548Calories
38 gProtein
91 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein38 g
Carbohydrates91 g
Fiber33 g
Sugars18 g
Total Fat4.9 g
Saturated Fat2.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol10 mg
Sodium1172 mg
Potassium1636 mg
Calcium225 mg
Iron5.3 mg
Magnesium157 mg
Phosphorus531 mg
Zinc4.5 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A109 mcg
Vitamin E0.2 mg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate268 mcg
Choline129 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 16. The excerpt below is the record exactly as published.
Creamed Peas. 2 C. shelled peas f C. medium white sauce
Cook this with the app: pantry check, scaling, and the assistant.