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Green Peas a l'Anglaise
From The table, 1889
Serves 3
Presented as published in 1889. 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
470Calories
31 gProtein
84 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein31 g
Carbohydrates84 g
Fiber33 g
Sugars33 g
Total Fat14 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.1 g
Cholesterol33 mg
Sodium3264 mg
Potassium1419 mg
Calcium149 mg
Iron8.6 mg
Magnesium192 mg
Phosphorus629 mg
Zinc7.2 mg
Copper1 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C232 mg
Vitamin A220 mcg
Vitamin E0.8 mg
Vitamin K144 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate377 mcg
Choline165 mg
Caffeine0 mg
Water460 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 243. The excerpt below is the record exactly as published.
Green Peas a 1'Anglaise. — Procure the same quantity of green peas as for No. 977; put them in a saucepan, and cover them with boiling water. Add a handful of salt, and boil quickly, without covering, for fifteen minutes. Skim the water as soon as the scum rises. When done, strain them through a colander, return them to the saucepan, and toss them well, adding an ounce and a half of fresh butter
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