vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
New Pease
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
61Calories
3 gProtein
9 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein3.1 g
Carbohydrates9.2 g
Fiber0.6 g
Sugars2.2 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium43 mg
Potassium281 mg
Calcium37 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C2.8 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K31 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline39 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 528. The excerpt below is the record exactly as published.
medium-sized onions boiled quite done, and season with pepper, salt, tablespoon butter, gill Bweet milk, and two or three eggs. Bake as directed for Baked Omelet, or simply bake in oven eight minutes. Parsnip. — Boil till tender, mash, season and fry in one large cake in frying-pan, or add yolks of eggs little flour or cracker dust and fry in small cakes. New Pease. — Cut up an onion and head of lettuce and add to quart shelled pease with very little water, cook till tender, add beaten egg and naif teaspoon sugar
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