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Purée of Broad Beans
From Practical household cookery, 1891
Serves 4
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
780Calories
60 gProtein
134 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories780 kcal
Protein60 g
Carbohydrates134 g
Fiber57 g
Sugars14 g
Total Fat15 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Cholesterol33 mg
Sodium34 mg
Potassium2494 mg
Calcium240 mg
Iron15 mg
Magnesium440 mg
Phosphorus965 mg
Zinc7.2 mg
Copper1.9 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C5.2 mg
Vitamin A13 mcg
Vitamin E0.5 mg
Vitamin K21 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.7 mg
Folate962 mcg
Choline220 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 167. The excerpt below is the record exactly as published.
PUR^E OF BROAD BEANS. Boil till tender two pounds of broad beans, and drain them as described, then rub them with a wooden spoon over a fine wire sieve, and return the pur^e to the stewpan, with either a gill of cream, Bechamel sauce, or a good gravy, and two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.