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Fresh Green Peas
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
149Calories
3 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein2.6 g
Carbohydrates29 g
Fiber2.9 g
Sugars6.4 g
Total Fat4.9 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol12 mg
Sodium2696 mg
Potassium122 mg
Calcium109 mg
Iron8.6 mg
Magnesium18 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate33 mcg
Choline3.8 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 456. The excerpt below is the record exactly as published.
FRESH GREEN PEAS — Have | pint boiling water in the chaf- ing dish, and turn in 2 cups fresh young peas and boil till tender; then stir in two teaspoons butter, season with salt and pepper and serve. A little sugar will be an improvement, and cream
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