vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Peas

Name: Peas
Yield: 1 servings
Ingredients: Put in saucepan of boiling water; with a lump of sugar; mix in a few pieces of butter

From Kirmess cook book, 1907

Serves 1

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

464Calories

25 gProtein

90 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories464 kcal

Protein25 g

Carbohydrates90 g

Fiber26 g

Sugars51 g

Total Fat1.9 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.8 g

Cholesterol0 mg

Sodium23 mg

Potassium1107 mg

Calcium114 mg

Iron6.7 mg

Magnesium150 mg

Phosphorus490 mg

Zinc5.6 mg

Copper0.8 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C181 mg

Vitamin A172 mcg

Vitamin E0.6 mg

Vitamin K112 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.5 mg

Folate295 mcg

Choline129 mg

Caffeine0 mg

Water358 g

As published

This recipe was extracted from Kirmess cook book (1907), page 111. The excerpt below is the record exactly as published.

PEAS. Rose Brown, London, England- Put in saucepan of boiling water with a lump of sugar. Boil very slowly, without lid, for twenty min- utes or half an hour. Drain in a colander. Place in vegetable dish and mix in a few pieces of butter

Cook this with the app: pantry check, scaling, and the assistant.