Fresh Peas Pudding

Name: Fresh Peas Pudding
Ingredients: Boil two quarts of shelled peas; two teaspoonfuls of salt; half a cupful of cream

From My best 250 recipes, 1907

This may be made in the morning and cooked just at serving-time.

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

2220Calories

133 gProtein

326 gCarbs

48 gFat

Full nutrition (33 nutrients)

Calories2220 kcal

Protein133 g

Carbohydrates326 g

Fiber130 g

Sugars45 g

Total Fat48 g

Saturated Fat25 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat2.6 g

Cholesterol121 mg

Sodium8422 mg

Potassium5790 mg

Calcium294 mg

Iron20 mg

Magnesium572 mg

Phosphorus1619 mg

Zinc16 mg

Copper2.8 mg

Manganese6.2 mg

Vitamin D0 mcg

Vitamin C6.3 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K81 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)14 mg

Folate1019 mcg

Choline514 mg

Caffeine0 mg

Water1158 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 28. The excerpt below is the record exactly as published.

FRESH PEAS PUDDING Boil two quarts of shelled peas for fifteen minutes until tender; press through a colander; add two teaspoonfuls of salt, half a cupful of cream

Cook this with the app: pantry check, scaling, and the assistant.