vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dried Peas
From The Rural cook book, 1907
Serves 1
Boil in salted water before using.
Presented as published in 1907. 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
117Calories
8 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein7.9 g
Carbohydrates21 g
Fiber8.3 g
Sugars8.2 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium7.3 mg
Potassium354 mg
Calcium36 mg
Iron2.1 mg
Magnesium48 mg
Phosphorus157 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A55 mcg
Vitamin E0.2 mg
Vitamin K36 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate94 mcg
Choline41 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from The Rural cook book (1907), page 117. The excerpt below is the record exactly as published.
Dried Peas. — Green peas are dried as follows: Shell the peas, put them in boiling water, and boil for five minutes. Drain, then spread out in shallow trays, and dry in the sun, or near the stove. When dry, store away in paper bags, in a dry place. The peas should be soaked before using; then boiled in salted water
Cook this with the app: pantry check, scaling, and the assistant.