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Green Peas
From Original White House Cookbook, 1887
Serves 1
Cooking in less water retains sweetness and flavor.
Presented as published in 1887. 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
470Calories
31 gProtein
84 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein31 g
Carbohydrates84 g
Fiber33 g
Sugars33 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium29 mg
Potassium1415 mg
Calcium145 mg
Iron8.5 mg
Magnesium191 mg
Phosphorus626 mg
Zinc7.2 mg
Copper1 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C232 mg
Vitamin A220 mcg
Vitamin E0.8 mg
Vitamin K144 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate377 mcg
Choline165 mg
Caffeine0 mg
Water458 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 134. The excerpt below is the record exactly as published.
GREEN PEAS. Shell the peas and wash in cold water. Put in boiling water just enough to cover them well and keep them from burning; boil from twenty minutes to half an hour, when the liquor should be nearly boiled out; sea- son with pepper and salt and a good allowance of butter; serve very hot. This is a very much better way than cooking in a larger quantity of water and draining off the liquor, as that diminishes the sweetness, and much of the fine fiavor of the peas is lost. The salt should never be put in the peas before they are tender, unless very young, as it tends to harden them. STEWED GREEN PEAS. Into a saucepan of boiling water put two or three pints of young green peas
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