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Dried Peas or Beans
From Virginia Cookery-book, 1884
Serves 4
White navy peas, black-eyed peas, and Galavan peas are preferred.
Presented as published in 1884. 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
73Calories
4 gProtein
6 gCarbs
4 gFat
Full nutrition (30 nutrients)
Calories73 kcal
Protein4 g
Carbohydrates5.6 g
Sugars5.9 g
Total Fat3.9 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium46 mg
Potassium183 mg
Calcium150 mg
Iron0 mg
Magnesium14 mg
Phosphorus123 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Water107 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 67. The excerpt below is the record exactly as published.
Dried Peas or Beans Are better for being soaked over-night, and, being put into fresh water, boiled for several hours before dinner; drain, and flavor with butter, pepper, and salt. They may be mashed, strained through a colander, and worked up into little round balls with flour, and then mashed into flat cakes, dipped in the yolk of egg, and fried in a skil- let. Also, after mashing up a quart of them when boiled, flavoring as usual with butter, pepper, and salt, and well incorporating a pint of milk
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