vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pea Porridge
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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
161Calories
8 gProtein
15 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein8.4 g
Carbohydrates15 g
Fiber0.6 g
Sugars13 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium420 mg
Calcium308 mg
Iron0.1 mg
Magnesium33 mg
Phosphorus257 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C2.8 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate7.1 mcg
Choline46 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 6. The excerpt below is the record exactly as published.
Pea Porridge. — Shell the peas and put the pods on to boil, cooking about an hour. Drain off" the water, and put it over the fire ; add the peas, some potato cut in small pieces, a bunch of pot-herbs, and a small onion. When these are well cooked add a quart of milk, and thicken with flour and butter rubbed together, and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.