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Puree de Pois Verts
From The new century cookery book, 1901
Serves 2
Serve as a garnish for cutlets.
Presented as published in 1901. 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
454Calories
28 gProtein
76 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein28 g
Carbohydrates76 g
Fiber30 g
Sugars11 g
Total Fat16 g
Saturated Fat2.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol42 mg
Sodium5618 mg
Potassium1340 mg
Calcium113 mg
Iron5.4 mg
Magnesium138 mg
Phosphorus346 mg
Zinc3.4 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A3.4 mcg
Vitamin E0.2 mg
Vitamin K37 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate210 mcg
Choline106 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 394. The excerpt below is the record exactly as published.
Puree de Pois Verts (Green Peas Puree). — Boil a quart of shelled peas in slightly salted water till tender (a small pinch of soda or a teaspoonful of moist sugar should be put into the water, as that will preserve the green colour). When done, drain off the water, rub the peas through a sieve. Put the puree in a stewpan with enough milk or cream to moisten, also a small piece of fresh butter
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