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Puree of Peas
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
7Calories
0 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories7.3 kcal
Protein0.2 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.2 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0.2 mg
Sodium15 mg
Potassium5.8 mg
Calcium4.3 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus3.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A5.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.6 mg
Caffeine0 mg
Water2.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 100. The excerpt below is the record exactly as published.
PUREE OF PEAS. Boil a quart of marrowfat peas in the usual manner, with mint, a few green onions, and a small bunch of parsley ; strain off the water, and pound the whole in a mortar; then put into a stewpan, add a little sugar, one spoonful of white sauce ; make it hot ; pass it through a sieve ; place in a stewpan and warm before using it ; mix in a small piece of glaze and a piece of fresh butter
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