Creamed Peas
From Blue Ribbon and Pure Gold 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
329Calories
21 gProtein
53 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein21 g
Carbohydrates53 g
Fiber17 g
Sugars23 g
Total Fat4.5 g
Saturated Fat2.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol10 mg
Sodium254 mg
Potassium925 mg
Calcium243 mg
Iron4.5 mg
Magnesium111 mg
Phosphorus456 mg
Zinc4.2 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A220 mcg
Vitamin E0.5 mg
Vitamin K72 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.5 mg
Folate202 mcg
Choline82 mg
Caffeine0 mg
Water338 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 32. The excerpt below is the record exactly as published.
Creamed Peas—Drain boiled peas, and to 2 cups peas add ? cup medium white sauce
Cook this with the app: pantry check, scaling, and the assistant.