Green Peas with New Turnips

Name: Green Peas with New Turnips
Ingredients: about a dozen new turnips of medium size; a tablespoonful of butter; a tablespoonful of flour; a pint of milk; Open a can of French peas; seasoning them palatably with salt; seasoning them palatably with white pepper

From Breakfasts and teas, 1907

Presented as published in 1907. 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

811Calories

31 gProtein

133 gCarbs

28 gFat

Full nutrition (32 nutrients)

Calories811 kcal

Protein31 g

Carbohydrates133 g

Fiber28 g

Sugars97 g

Total Fat28 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol90 mg

Sodium371 mg

Potassium4517 mg

Calcium1074 mg

Iron0.4 mg

Magnesium210 mg

Phosphorus954 mg

Zinc4.4 mg

Copper0.3 mg

Manganese1 mg

Vitamin D4.7 mcg

Vitamin C386 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin B62 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1 mg

Folate879 mcg

Choline87 mg

Water1743 g

As published

This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 3. The excerpt below is the record exactly as published.

Green Peas with New Turnips. Peal about a dozen new turnips of medium size, boil them until tender in salted boiling water; meanwhile smoothly mix in a saucepan a tablespoonful each of butter and flour, and gradually stir in a pint of milk. Open a can of French peas, drain them, run cold water through them, draining again, and heat them in the sauce, seasoning them palatably with salt

Cook this with the app: pantry check, scaling, and the assistant.