Puree of Green Peas

Name: Puree of Green Peas
Ingredients: a quart of green peas; a pint and a half of consomme; the same of cream; an ounce of butter; a little salt; a pinch of sugar

From French dishes for American tables, 1886

Ensure peas are thoroughly cooked before mashing.

Presented as published in 1886. 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

2125Calories

50 gProtein

104 gCarbs

192 gFat

Full nutrition (33 nutrients)

Calories2125 kcal

Protein50 g

Carbohydrates104 g

Fiber33 g

Sugars33 g

Total Fat192 g

Saturated Fat96 g

Monounsaturated Fat35 g

Polyunsaturated Fat1.1 g

Cholesterol549 mg

Sodium1190 mg

Potassium2132 mg

Calcium452 mg

Iron9.4 mg

Magnesium220 mg

Phosphorus951 mg

Zinc8.9 mg

Copper1.4 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C234 mg

Vitamin A220 mcg

Vitamin E0.8 mg

Vitamin K155 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)14 mg

Folate381 mcg

Choline165 mg

Caffeine0 mg

Water1122 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 10. The excerpt below is the record exactly as published.

Puree of Green Peas. Take a quart of green peas and put them in a saucepan with boiling water, adding some parsley and a little salt. Boil rapidly, until the peas are thoroughly done, then drain them and remove the parsley. Pound them, and press them through a sieve, and return them to the fire, in a saucepan, with a pint and a half of con- somme and the same of cream. When boiling, add an ounce of butter, a little salt, a pinch of sugar

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