vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peas a la Bourgoise
From Banquets of the nations, 1911
Serves 6
Can be served as a separate dish.
Presented as published in 1911. 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
200Calories
11 gProtein
40 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories200 kcal
Protein11 g
Carbohydrates40 g
Fiber14 g
Sugars17 g
Total Fat4.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol9.8 mg
Sodium752 mg
Potassium694 mg
Calcium86 mg
Iron3.1 mg
Magnesium68 mg
Phosphorus221 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A57 mcg
Vitamin E0.2 mg
Vitamin K38 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate137 mcg
Choline56 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 265. The excerpt below is the record exactly as published.
peas a la bourgoise, and potato cream. Parsley Sauce. Melt three ounces of butter and stir in two ounces flour. When quite smooth add slowly two teacupfuls of milk, stir till it thickens ; then add a couple of spoon- fuls of finely-chopped and scalded parsley, and cook over the fire for a couple of minutes ; add pepper and salt to taste. Chopped eggs substituted for the parsley also makes a good sauce. 663 BANQUETS OF THE NATIONS Peas a la Bourgoise. Shell a couple of pounds of peas, put them in water which is boiling fast, along with a dozen button onions. When cooked, strain and put them into another pan with a seasoning of salt, a dust of pepper, and a piece of nut butter the size of a hen's egg
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