vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peas Pudding
From The household (of the Detroit free press), 1886
Serves 1
Pairs well with corn beef or pork.
Presented as published in 1886. 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
517Calories
35 gProtein
83 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories517 kcal
Protein35 g
Carbohydrates83 g
Fiber32 g
Sugars11 g
Total Fat6.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium7.8 mg
Potassium1413 mg
Calcium55 mg
Iron5 mg
Magnesium141 mg
Phosphorus386 mg
Zinc3.9 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate254 mcg
Choline128 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 465. The excerpt below is the record exactly as published.
PEAS PUDDING. Dry a pint or quart of split peas before the fire, then tie them up loosely in a cloth, and put into warm water; boil them a couple of hours (until quite tender) ; take them up, wash them well with a little salt and butter, and add the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.