Peas in Potato Cups
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
175Calories
6 gProtein
39 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories175 kcal
Protein6.4 g
Carbohydrates39 g
Fiber7.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium562 mg
Potassium915 mg
Calcium101 mg
Iron14 mg
Magnesium67 mg
Phosphorus121 mg
Zinc1 mg
Copper2 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate22 mcg
Water175 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 30. The excerpt below is the record exactly as published.
Peas in Potato Cups—Take about | cup cold mashed potatoes for 1 person. Shape into a ball, then indent with small greased cup, bottle, large end of egg etc. Brown in oven and fill with peas
Cook this with the app: pantry check, scaling, and the assistant.