Green Peas
From Public school household science, 1905
Presented as published in 1905. 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
117Calories
8 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein7.9 g
Carbohydrates21 g
Fiber8.3 g
Sugars8.2 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2340 mg
Potassium354 mg
Calcium38 mg
Iron2.2 mg
Magnesium48 mg
Phosphorus157 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A55 mcg
Vitamin E0.2 mg
Vitamin K36 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate94 mcg
Choline41 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 15. The excerpt below is the record exactly as published.
GREEN PEAS. Wash and shell the peas, rejecting all wormy ones. Cover with cold water and let stand fifteen minutes if at all wilted. Skim off those which rise to the top and drain the rest. Measure and put in enough boiling water to barely cover, add one teaspoonful of salt to each pint of water; boil gently until tender. Drain. Season with butter, pepper
Cook this with the app: pantry check, scaling, and the assistant.