Green Peas

Name: Green Peas
Ingredients: a pint to the four sweetbreads; three or four leaves of mint; a teaspoonful of powdered sugar; salt to taste; a sprinkling of flour; a small tumbler of water, or, better still, good white veal or chicken stock

From Paper-bag cookery, 1911

Presented as published in 1911. 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

246Calories

16 gProtein

45 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories246 kcal

Protein16 g

Carbohydrates45 g

Fiber17 g

Sugars19 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium15 mg

Potassium710 mg

Calcium74 mg

Iron4.3 mg

Magnesium96 mg

Phosphorus314 mg

Zinc3.6 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C116 mg

Vitamin A113 mcg

Vitamin E0.4 mg

Vitamin K76 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

Water230 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 30. The excerpt below is the record exactly as published.

green peas and serve. Green Peas. — Butter a bag well. Put in the peas, a pint to the four sweetbreads, three or four leaves of mint, a teaspoonful of pow- dered sugar and salt to taste, a sprinkling of flour

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