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Peas
From Lessons in cooking through preparation of meals, 1912
Serves 1
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
470Calories
31 gProtein
84 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein31 g
Carbohydrates84 g
Fiber33 g
Sugars33 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium29 mg
Potassium1415 mg
Calcium145 mg
Iron8.5 mg
Magnesium191 mg
Phosphorus626 mg
Zinc7.2 mg
Copper1 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C232 mg
Vitamin A220 mcg
Vitamin E0.8 mg
Vitamin K144 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate377 mcg
Choline165 mg
Caffeine0 mg
Water458 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 229. The excerpt below is the record exactly as published.
peas. Peas Shell I qt. or 3 pints of peas and cook in a small amount of water till tender, see p. 293, adding salt the last 15 m.
Cook this with the app: pantry check, scaling, and the assistant.