vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Peas with Hollandaise Sauce
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
467Calories
21 gProtein
56 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein21 g
Carbohydrates56 g
Fiber17 g
Sugars21 g
Total Fat18 g
Saturated Fat4.5 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat5.4 g
Cholesterol7.5 mg
Sodium481 mg
Potassium894 mg
Calcium211 mg
Iron4.9 mg
Magnesium113 mg
Phosphorus433 mg
Zinc4.1 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D1.5 mcg
Vitamin C117 mg
Vitamin A273 mcg
Vitamin E0.9 mg
Vitamin K73 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.8 mg
Folate202 mcg
Choline100 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 415. The excerpt below is the record exactly as published.
Peas with Hollandaise Sauce ( Petits Pois , Sauce hollandaise) Shell the peas and cook [see recipe: Peas with Butter]. Put in a vegetable dish, cover with a rich hollandaise sauce
Cook this with the app: pantry check, scaling, and the assistant.