Greamefc Peas
From Chafing dish and casserole cookery, 1908
Preserved peas can be used when fresh peas are not available.
Presented as published in 1908. 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
419Calories
18 gProtein
52 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories419 kcal
Protein18 g
Carbohydrates52 g
Fiber18 g
Sugars19 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.3 g
Cholesterol45 mg
Sodium19 mg
Potassium910 mg
Calcium113 mg
Iron4.9 mg
Magnesium127 mg
Phosphorus399 mg
Zinc3.9 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A128 mcg
Vitamin E0.4 mg
Vitamin K84 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate202 mcg
Choline95 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.
Greamefc peas. {Petits Pois d la Crime.) Take a pint of cooked green peas, preserved ones will do when fresh peas are not obtainable. 30 Chafing Dish Cookery Heat them up in boiling water containing salt and a sprig of green mint. Strain off the water and put the peas into the chafing dish with three or four table-spoonfuls of cream. Season with salt and pepper, also a good pinch of castor sugar. Add further a dessert-spoonful of finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.