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Purée of Dry Peas
From Practical household cookery, 1891
Serves 2
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
702Calories
39 gProtein
110 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories702 kcal
Protein39 g
Carbohydrates110 g
Fiber30 g
Sugars25 g
Total Fat13 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium2146 mg
Potassium1424 mg
Calcium110 mg
Iron6.6 mg
Magnesium141 mg
Phosphorus438 mg
Zinc4.4 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate262 mcg
Choline109 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 49. The excerpt below is the record exactly as published.
PUR^E OF DRY PEAS. Soak in plenty of water a quart of dry peas for about ten hours, strain off the water in which the peas have soaked, boil them as in No. 232, but with less salt, add a " bouquet garni," a piece of sugar, pepper, grated nutmeg, and a slice of the crumb of bread. When well cooked, strain off the water, throw the " bouquet " away, pound the peas and bread in a mortar, return the pur^ to the stewpan on the fire, add a gill of Espagnole sauce
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