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Green Pea and Nuttolene Pie
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
415Calories
20 gProtein
39 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein20 g
Carbohydrates39 g
Fiber5.6 g
Sugars5.7 g
Total Fat22 g
Saturated Fat5.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol22 mg
Sodium387 mg
Potassium647 mg
Calcium71 mg
Iron2.6 mg
Magnesium36 mg
Phosphorus190 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C17 mg
Vitamin A74 mcg
Vitamin E2.6 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate96 mcg
Choline45 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 11. The excerpt below is the record exactly as published.
GREEN PEA AND NUTTOLENE PIE Nuttolene, diced, 2 cups. Green peas, cooked, 1 cup. Cream gravy, 1 quart. Potatoes, mashed, 1 pint. Egg yolks, 3. Onions, grated.
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