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Puree of Green Peas
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Serve with croutons.
Presented as published in 1898. 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
179Calories
10 gProtein
22 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein9.7 g
Carbohydrates22 g
Fiber3.2 g
Sugars12 g
Total Fat7.9 g
Saturated Fat3.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol27 mg
Sodium89 mg
Potassium575 mg
Calcium253 mg
Iron1.2 mg
Magnesium48 mg
Phosphorus260 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.7 mcg
Vitamin C26 mg
Vitamin A93 mcg
Vitamin E0.2 mg
Vitamin K101 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate45 mcg
Choline47 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 33. The excerpt below is the record exactly as published.
Puree of Green Peas. — Shell enough peas, not old ones, to fill a pint measure to the brim. Slice up the pods, wash them and put them into a stewpan with one average sized lettuce shredded, four ounces of onion, a bunch of herbs, a good bunch of parsley, and seasoning. Cover with fresh milk, boil up slowly, and then simmer until the pods are soft. Drain off the eau de euisson , pick out the bouquet of herbs and the parsley, and press as much as you can of the rest through a hair-sieve, saving- the pulp. Now put the shelled peas into another stew- pan, pour the euisson over them, boil, and when the peas are soft drain them. Pass them also through the sieve, and add the Puree thus obtained to that got from the pods. Blend the Puree and the euisson by working them into a Roux of half an ounce of butter mixed into half an ounce of flour. Or make a liaison as on p. 45. A good colour is secured by boiling a handful of fresh spinach-leaves
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