Puree de Pois Verts

Name: Puree de Pois Verts
Ingredients: One quart of Peas; One handful of Parsley; A small bunch of Mint; One quart of Stock; One gill of Cream; Salt and Pepper

From High-class cookery recipes, 1897

Presented as published in 1897. 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

872Calories

34 gProtein

88 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories872 kcal

Protein34 g

Carbohydrates88 g

Fiber33 g

Sugars33 g

Total Fat44 g

Saturated Fat24 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat1.1 g

Cholesterol121 mg

Sodium53 mg

Potassium1530 mg

Calcium217 mg

Iron8.5 mg

Magnesium199 mg

Phosphorus693 mg

Zinc7.5 mg

Copper1 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C232 mg

Vitamin A221 mcg

Vitamin E0.8 mg

Vitamin K148 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)12 mg

Folate377 mcg

Choline165 mg

Caffeine0 mg

Water526 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 9. The excerpt below is the record exactly as published.

Puree de Pois Verts. Ingredients, One quart of Peas. One handful of Parsley. A small bunch of Mint. One quart of Stock. One gill of Cream. Salt and Pepper

Cook this with the app: pantry check, scaling, and the assistant.