vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Peas
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
593Calories
15 gProtein
39 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein15 g
Carbohydrates39 g
Fiber13 g
Sugars15 g
Total Fat48 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.4 g
Cholesterol136 mg
Sodium1206 mg
Potassium670 mg
Calcium134 mg
Iron3.3 mg
Magnesium83 mg
Phosphorus313 mg
Zinc3.1 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A86 mcg
Vitamin E0.3 mg
Vitamin K59 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate147 mcg
Choline64 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 184. The excerpt below is the record exactly as published.
Young green peas should be washed in the pods, then shelled; then put the pods in a little soft water and boil about 10 minutes, as these pods are sweet, and full of flavor which is worth saving; then skim them out, put in the peas, and boil about ^ hour, or until tender, adding a little salt when almost done. Do not drain off the water they were cooked in, but serve with the peas. When done, add a little butter, and salt if needed. A little sugar will be an improve- ment, and cream if you have it
Cook this with the app: pantry check, scaling, and the assistant.