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Peas
From Lowney's cook book, 1907
Serves 1
Peas may be used for croquettes or may be used with white sauce and served in croustade cases.
Presented as published in 1907. 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
117Calories
8 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein7.9 g
Carbohydrates21 g
Fiber8.3 g
Sugars8.2 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium7.3 mg
Potassium354 mg
Calcium36 mg
Iron2.1 mg
Magnesium48 mg
Phosphorus157 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A55 mcg
Vitamin E0.2 mg
Vitamin K36 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate94 mcg
Choline41 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 41. The excerpt below is the record exactly as published.
Peas Cook peas in boiling water. Use just enough water to keep them from burning. Add salt fifteen minutes be- fore taking them from the fire. Season with butter and pepper
Cook this with the app: pantry check, scaling, and the assistant.