vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Green Peas, Spanish Sauce
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
467Calories
25 gProtein
58 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein25 g
Carbohydrates58 g
Fiber19 g
Sugars27 g
Total Fat21 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol16 mg
Sodium22 mg
Potassium966 mg
Calcium98 mg
Iron4.6 mg
Magnesium110 mg
Phosphorus351 mg
Zinc3.8 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C131 mg
Vitamin A140 mcg
Vitamin E3.5 mg
Vitamin K93 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.5 mg
Folate213 mcg
Choline91 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 128. The excerpt below is the record exactly as published.
GREEN PEAS, SPANISH SAUCE. Green peas, 1 quart. Onion, 1. Butter, 1 tablespoon. Tomato, 1. Parsley, 1 sprig. Sugar, 1 tablespoon. Stock, 1 cup. Egg yolks, 2
Cook this with the app: pantry check, scaling, and the assistant.