vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Peas Porridge (England)
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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
119Calories
8 gProtein
21 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein7.9 g
Carbohydrates21 g
Fiber8.4 g
Sugars8.2 g
Total Fat3.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol7.9 mg
Sodium16 mg
Potassium364 mg
Calcium49 mg
Iron2.5 mg
Magnesium53 mg
Phosphorus158 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A57 mcg
Vitamin E0.2 mg
Vitamin K36 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate96 mcg
Choline41 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 46. The excerpt below is the record exactly as published.
PEAS PORRIDGE. (England.) Cook I quart of peas in a quart of water, with a tablespoonful of dried mint, and a tablespoonful of butter. Boil, covered, slowly for 2 hours^ add salt and pepper, and some butter rolled in flour. Stir, add a pint of hot milk
Cook this with the app: pantry check, scaling, and the assistant.