nut-freeegg-freesoy-freefish-freeshellfish-free
Puree of Peas
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
116Calories
7 gProtein
18 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein7.3 g
Carbohydrates18 g
Fiber4.1 g
Sugars6 g
Total Fat4.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Cholesterol11 mg
Sodium173 mg
Potassium307 mg
Calcium23 mg
Iron1.5 mg
Magnesium30 mg
Phosphorus115 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate59 mcg
Choline31 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 53. The excerpt below is the record exactly as published.
Puree of Peas. — Cook together one tablespoonful of butter and two tablespoonfuls of flour, add two cups of peas cooked very tender, in just enough water to cover them, and rubbed through a sieve, also the water in which the peas cooked, and two cups of veal or chicken broth
Cook this with the app: pantry check, scaling, and the assistant.