Green Peas
From The cult of the chafing dish, 1904
Presented as published in 1904. 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
630Calories
42 gProtein
101 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein42 g
Carbohydrates101 g
Fiber35 g
Sugars26 g
Total Fat21 g
Saturated Fat4.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol61 mg
Sodium1029 mg
Potassium1925 mg
Calcium382 mg
Iron5.7 mg
Magnesium178 mg
Phosphorus653 mg
Zinc5 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D2.3 mcg
Vitamin C55 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.8 mg
Folate266 mcg
Choline177 mg
Caffeine0 mg
Water578 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 34. The excerpt below is the record exactly as published.
Green Peas. A pint of shelled peas, a tablespoon of butter, pepper and salt, and a good squeeze of lemon ; put all these in the Chafing Dish. Add a cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.