Green Peas
From Statesmen's dishes; and how to cook them, 1890
Add sugar if peas are not sweet.
Presented as published in 1890. 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
416Calories
25 gProtein
78 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein25 g
Carbohydrates78 g
Fiber26 g
Sugars38 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium30 mg
Potassium1109 mg
Calcium121 mg
Iron6.7 mg
Magnesium152 mg
Phosphorus490 mg
Zinc5.6 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C181 mg
Vitamin A172 mcg
Vitamin E0.6 mg
Vitamin K112 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.5 mg
Folate295 mcg
Choline129 mg
Caffeine0 mg
Water594 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 20. The excerpt below is the record exactly as published.
GREEN PEAS. BY MRS. J. E. WILLIAMS. (Wife of Representative from Illinois.) >ASH before shelling, not after. When the peas are all shelled, take the tender pods (! and boil them ten or fifteen minutes in water enough to cover them; then skim out the pods and pour in the peas ; boil them slowly about twenty minutes, then season with sweet cream and a little salt. Take care that there is not too much water; there should be about half a teacupful around them when they are thoroughly cooked, which must be seasoned and dished with the peas. When the peas are a trifle old, or not a very sweet variety, a spoon- ful of sugar
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