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Mutter Chahkee (Green Peas)
From Banquets of the nations, 1911
Serves 3
Eat with lentils, rice, new unleavened bread, ghee, chutnies, etc.
Presented as published in 1911. 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
626Calories
17 gProtein
54 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories626 kcal
Protein17 g
Carbohydrates54 g
Fiber18 g
Sugars24 g
Total Fat39 g
Saturated Fat23 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat2.1 g
Cholesterol113 mg
Sodium17 mg
Potassium821 mg
Calcium89 mg
Iron4.6 mg
Magnesium105 mg
Phosphorus343 mg
Zinc3.8 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C125 mg
Vitamin A115 mcg
Vitamin E0.4 mg
Vitamin K75 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate207 mcg
Choline89 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 113. The excerpt below is the record exactly as published.
Mutter Chahkee. (Green Peas.) Put in a pot of boiling water half an ounce of sugar and two pounds of shelled green peas, and boil steadily for twenty minutes ; drain, and put them in another pot. Now fry lightly inpour ounces of boiling ghee six ounces of roughly chopped onions, which add to the peas with a ground red chilli, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.