vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Peas in Cream
From Lessons in cooking through preparation of meals, 1912
Serves 4
See page 293.
Presented as published in 1912. 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
201Calories
1 gProtein
2 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories201 kcal
Protein1.2 g
Carbohydrates2.2 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium304 mg
Potassium57 mg
Calcium36 mg
Iron0 mg
Magnesium3.5 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 191. The excerpt below is the record exactly as published.
Green Peas in Cream When peas are cooked add 3^ t salt, dash of pepper, and y2 c cream
Cook this with the app: pantry check, scaling, and the assistant.