Green Peas with Bacon
From French dishes for American tables, 1886
Peas cooked in this way are often used as a garnish for different kinds of meat.
Presented as published in 1886. 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
1179Calories
64 gProtein
131 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1179 kcal
Protein64 g
Carbohydrates131 g
Fiber50 g
Sugars50 g
Total Fat46 g
Saturated Fat15 g
Monounsaturated Fat18 g
Polyunsaturated Fat8.2 g
Omega-30.2 g
Cholesterol75 mg
Sodium902 mg
Potassium2364 mg
Calcium233 mg
Iron14 mg
Magnesium306 mg
Phosphorus1136 mg
Zinc12 mg
Copper1.6 mg
Manganese3.6 mg
Vitamin D0.5 mcg
Vitamin C348 mg
Vitamin A343 mcg
Vitamin E1.6 mg
Vitamin K216 mcg
Vitamin B61.8 mg
Vitamin B120.6 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)23 mg
Folate578 mcg
Choline301 mg
Caffeine0 mg
Water977 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 57. The excerpt below is the record exactly as published.
Green Peas with Bacon. Cut the rind from a quarter of a pound of bacon, which cut in small pieces and place in a saucepan on the fire, when beginning to color add a tablespoonful of flour, a little pepper and nutmeg, and ten branches of parsley tied together ; moisten with a glass of VEGETABLES. 127 water ; add three pints of green peas, and boil about thirty minutes ; if sufficiently done, remove the bunch of parsley, and serve. Peas cooked in this way are often used as a garnish for different kinds of meat. 346. Green Peas a la Paysanne. Put three pints of green peas in a saucepan, with an ounce of butter, ten branches of parsley tied together, a whole onion peeled, a pinch of sugar, a little salt, half a glass of water
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