vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peas Pudding
From Consult me, 1902
Serves 2
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
564Calories
40 gProtein
91 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein40 g
Carbohydrates91 g
Fiber36 g
Sugars12 g
Total Fat18 g
Saturated Fat1.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol219 mg
Sodium4933 mg
Potassium1652 mg
Calcium143 mg
Iron7.2 mg
Magnesium168 mg
Phosphorus508 mg
Zinc4.7 mg
Copper0.9 mg
Manganese3.2 mg
Vitamin D1 mcg
Vitamin C1.6 mg
Vitamin A83 mcg
Vitamin E0.8 mg
Vitamin K40 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.7 mg
Folate279 mcg
Choline276 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 373. The excerpt below is the record exactly as published.
PEAS PUDDING. — Put a quart of split peas into a clean cloth ; allow room for them to swell ; boil slowly till they are tender ; if the peas are good, they will be ready in 2§ hours. Rub them through a sieve into a deep dish, adding an egg or two, 1 oz. of butter, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.