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Puree of Peas
From San Rafael cook book, 1906, 1906
Serves 5
Presented as published in 1906. 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
479Calories
12 gProtein
102 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories479 kcal
Protein12 g
Carbohydrates102 g
Fiber9.8 g
Sugars4.5 g
Total Fat5.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol6.3 mg
Sodium1293 mg
Potassium319 mg
Calcium382 mg
Iron39 mg
Magnesium55 mg
Phosphorus149 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate196 mcg
Choline32 mg
Caffeine0 mg
Water521 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 7. The excerpt below is the record exactly as published.
PUREE OF PEAS— Mrs. C. A. Thayer. Shell and wash peas (1 pt. after they are shelled) put them into 3 pts. boiling water with % small onion, cook uncovered after coming to a boil until peas are quite soft. Rub through sieve with back of- wooden spoon. Put this back into saucepan, add 3 cups milk, salt and pepper to taste ar.d put on stove. Melt 1 tablespoon butter and add 1 "tablespoon flou
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