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Green Peas
From The new home cook book, 1896
Serves 1
Use young peas for best results.
Presented as published in 1896. 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
245Calories
16 gProtein
44 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories245 kcal
Protein16 g
Carbohydrates44 g
Fiber17 g
Sugars16 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium15 mg
Potassium708 mg
Calcium73 mg
Iron4.3 mg
Magnesium96 mg
Phosphorus314 mg
Zinc3.6 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A110 mcg
Vitamin E0.4 mg
Vitamin K72 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
Water229 g
As published
This recipe was extracted from The new home cook book (1896), page 72. The excerpt below is the record exactly as published.
GEEEN PEAS. Shell and put into boiling water, cook from thirty to thirty-five minutes ; drain and season with rich milk or cream, butter, pepper and salt; some cooks also add a VALUABLE RECIPES. 175 little flour or corn starch to thicken the gravy, but which should be used very sparingly, not more than a teaspoon
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