vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pea Loaf
From The Cook County cook book, 1912
Serves 2
A hearty vegetarian option.
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
598Calories
43 gProtein
90 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein43 g
Carbohydrates90 g
Fiber34 g
Sugars15 g
Total Fat14 g
Saturated Fat2.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol295 mg
Sodium118 mg
Potassium1627 mg
Calcium115 mg
Iron6.5 mg
Magnesium157 mg
Phosphorus558 mg
Zinc5 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D1.5 mcg
Vitamin C7.1 mg
Vitamin A120 mcg
Vitamin E0.9 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.6 mg
Folate303 mcg
Choline353 mg
Caffeine0 mg
Water396 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 280. The excerpt below is the record exactly as published.
PEA LOAF. — Soak 4 cups of split peas over night. In the morning put them with a small onion in a farnia kettle with just enough water to cover, and boil until soft. Drain and pulp through a colander. Beat in a tablespoon of butter, pepper, salt and 3 eggs
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