gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Peas with Bacon
From Soyer's standard cookery, 1912
Serves 2
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
377Calories
14 gProtein
18 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein14 g
Carbohydrates18 g
Fiber3.6 g
Sugars7.8 g
Total Fat28 g
Saturated Fat7.4 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol38 mg
Sodium1462 mg
Potassium490 mg
Calcium59 mg
Iron1.8 mg
Magnesium33 mg
Phosphorus187 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C27 mg
Vitamin A59 mcg
Vitamin E0.4 mg
Vitamin K205 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate54 mcg
Choline35 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 102. The excerpt below is the record exactly as published.
Green Peas with Bacon. Put a pint of well-boiled peas into a stewpan, with five spoonfuls of brown sauce, two of brown gravy, a teaspoonful of sugar, two button onions, and a bunch of parsley; let it boil about ten minutes; have ready braised about a quarter of a pound of lean bacon, cut it in dice about a quarter of an inch square, add it to the peas, take out the onions and pars- ley, season with an ounce of butter, and half a teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.