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Porridge (Peas)
From Recipes for the million, 1891
Serves 6
It is also made with peas meal in the same way as oatmeal porridge.
Presented as published in 1891. 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
163Calories
9 gProtein
19 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein9.5 g
Carbohydrates19 g
Fiber4.3 g
Sugars12 g
Total Fat5.6 g
Saturated Fat3.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol19 mg
Sodium75 mg
Potassium431 mg
Calcium228 mg
Iron1.2 mg
Magnesium49 mg
Phosphorus250 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.6 mcg
Vitamin C29 mg
Vitamin A80 mcg
Vitamin E0.2 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate48 mcg
Choline50 mg
Caffeine0 mg
Water524 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 177. The excerpt below is the record exactly as published.
PORRIDGE (PEAS). — Boil a pint and a half of green peas in two quarts of water till they are tender. Then have ready four large spoonfuls of oatmeal mixed by degrees with a quart of milk, and stir it with the peas until the whole thickens. Add a little lard or dripping, and pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.