Puree of Green Peas

Name: Puree of Green Peas
Ingredients: One quart of peas; One gill of cream; One quart of water; Salt; A small bunch of mint; One pint and a half of milk; One teaspoonful of sugar

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

1326Calories

58 gProtein

126 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories1326 kcal

Protein58 g

Carbohydrates126 g

Fiber33 g

Sugars72 g

Total Fat67 g

Saturated Fat38 g

Monounsaturated Fat14 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol208 mg

Sodium359 mg

Potassium2636 mg

Calcium1145 mg

Iron8.5 mg

Magnesium295 mg

Phosphorus1432 mg

Zinc11 mg

Copper1.1 mg

Manganese2.4 mg

Vitamin D7 mcg

Vitamin C232 mg

Vitamin A455 mcg

Vitamin E1.1 mg

Vitamin K148 mcg

Vitamin B61.5 mg

Vitamin B123.9 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)13 mg

Folate377 mcg

Choline295 mg

Caffeine0 mg

Water2115 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 2. The excerpt below is the record exactly as published.

PUREE OF GREEN PEAS Ingredients One quart of peas. One gill of cream. One quart of water. Salt. A small bunch of mint. One teaspoonful of sugar. One pint and a half of milk

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