Peas au Gratin

Name: Peas au Gratin
Ingredients: one pint dried peas or split peas; half an onion; a little celery; one cup bread crumbs; one and one-half tablespoonfuls butter; one cup of milk; salt to taste; a little cheese

From Physical culture cook book, 1901

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

640Calories

24 gProtein

104 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories640 kcal

Protein24 g

Carbohydrates104 g

Fiber7.4 g

Sugars25 g

Total Fat30 g

Saturated Fat5.9 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol76 mg

Sodium930 mg

Potassium906 mg

Calcium553 mg

Iron5.5 mg

Magnesium95 mg

Phosphorus480 mg

Zinc2.9 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D2.3 mcg

Vitamin C11 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K7.7 mcg

Vitamin B60.5 mg

Vitamin B121.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)7.6 mg

Folate144 mcg

Choline68 mg

Caffeine0 mg

Water397 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 19. The excerpt below is the record exactly as published.

Peas au Gratin. — Soak one pint dried peas or split peas in cold water over night. Boil slowly five hours with half an onion and a little celery. Drain, put through a cullender and add one cup bread crumbs, one and one- half tablespoonfuls butter, salt to taste, one cup of milk, and put in a baking dish. Grate a little cheese

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