dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lettuce and Peas (Provincial France)
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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
188Calories
10 gProtein
29 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories188 kcal
Protein10 g
Carbohydrates29 g
Fiber0 g
Sugars3.7 g
Total Fat3.3 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium435 mg
Potassium1082 mg
Calcium92 mg
Iron0.7 mg
Magnesium47 mg
Phosphorus179 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K123 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate12 mcg
Choline22 mg
Caffeine0 mg
Water791 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 46. The excerpt below is the record exactly as published.
LETTUCE AND PEAS. (Provincial France.) Parboil 4 heads of lettuce in i quart of broth, — which can be used as soup, — remove the centres and fill with green peas, a little chopped onion, and a little flour. Tie these neatly, cover with ^ pint white stock
Cook this with the app: pantry check, scaling, and the assistant.