Fresh Peas
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
235Calories
16 gProtein
42 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories235 kcal
Protein16 g
Carbohydrates42 g
Fiber17 g
Sugars16 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium15 mg
Potassium708 mg
Calcium73 mg
Iron4.3 mg
Magnesium96 mg
Phosphorus313 mg
Zinc3.6 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A110 mcg
Vitamin E0.4 mg
Vitamin K72 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate189 mcg
Choline82 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 27. The excerpt below is the record exactly as published.
Fresh Peas Method. — Shell peas just before using
Cook this with the app: pantry check, scaling, and the assistant.