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New Potatoes with Peas
From The Cook County cook book, 1912
Serves 9
A delightful combination of new potatoes and peas.
Presented as published in 1912. 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
480Calories
20 gProtein
80 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories480 kcal
Protein20 g
Carbohydrates80 g
Fiber21 g
Sugars11 g
Total Fat12 g
Saturated Fat5.5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Cholesterol30 mg
Sodium1024 mg
Potassium1718 mg
Calcium200 mg
Iron21 mg
Magnesium155 mg
Phosphorus386 mg
Zinc3.8 mg
Copper3 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A73 mcg
Vitamin E0.3 mg
Vitamin K49 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate156 mcg
Choline55 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 285. The excerpt below is the record exactly as published.
NEW POTATOES WITH PEAS.— Wash and shell 3 qts. of peas. Pour over them enough hot water to barely cover them. Boil gently for 20 minutes, add 1 doz. small new potatoes or 6 medium-sized ones, cut into halves, a teaspoon of salt; cook 20 minutes longer. More boiling water may be added, but only enough to cook without burning. When done add 1 tablespoon of Sutter and 1 cup of thick cream. — Eloise Jennings, Winnetka, 111. PANNED POTATOES.— Put 1 tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.