Lentils or Dried Peas

Name: Lentils or Dried Peas
Ingredients: 2 tablespoons lentils or peas; j 4 pint water; 4 onion; I 1 saltspoon salt; and pepper

From Practical West African cookery, 1910

Peas must be mashed through a sieve before serving.

Presented as published in 1910. 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

93Calories

3 gProtein

23 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories93 kcal

Protein3.4 g

Carbohydrates23 g

Fiber7.6 g

Sugars3.3 g

Total Fat0.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium12 mg

Potassium443 mg

Calcium132 mg

Iron2.6 mg

Magnesium51 mg

Phosphorus61 mg

Zinc0.4 mg

Copper0.4 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C5.6 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate19 mcg

Choline7.4 mg

Caffeine0 mg

Water188 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 57. The excerpt below is the record exactly as published.

Lentils or Dried Peas. (1). 2 tablespoons lentils or peas, j 4 pint water. 4 onion. I 1 saltspoon salt and pepper

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