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Green Peas
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
306Calories
18 gProtein
60 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein18 g
Carbohydrates60 g
Fiber23 g
Sugars19 g
Total Fat7.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol16 mg
Sodium607 mg
Potassium1043 mg
Calcium188 mg
Iron6.7 mg
Magnesium140 mg
Phosphorus354 mg
Zinc3.9 mg
Copper0.9 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A117 mcg
Vitamin E0.6 mg
Vitamin K113 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate193 mcg
Choline85 mg
Caffeine0 mg
Water351 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 171. The excerpt below is the record exactly as published.
GREEN PEAS 1 pint peas 1/2 tablespoon butter V4 teaspoon salt Pepper 1/2 teaspoon sugar 1/2 cup water
Cook this with the app: pantry check, scaling, and the assistant.