Pea Bread
From The victory cookery book, 1918
Lentils and haricot beans can be used in the same manner, but peas give the best flavoured bread.
Presented as published in 1918. 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
115Calories
8 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein8.1 g
Carbohydrates21 g
Fiber8.1 g
Sugars2.8 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2 mg
Potassium353 mg
Calcium14 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus97 mg
Zinc1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate63 mcg
Choline32 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 57. The excerpt below is the record exactly as published.
Pea Bread Materials.—1 gill of yellow split peas
Cook this with the app: pantry check, scaling, and the assistant.