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Puree of Peas with Noodles
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
474Calories
22 gProtein
83 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein22 g
Carbohydrates83 g
Fiber11 g
Sugars18 g
Total Fat6.3 g
Saturated Fat2.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1744 mg
Potassium463 mg
Calcium71 mg
Iron5.2 mg
Magnesium100 mg
Phosphorus324 mg
Zinc3.9 mg
Copper0.9 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A16 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.4 mg
Folate106 mcg
Choline75 mg
Caffeine0 mg
Water443 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 201. The excerpt below is the record exactly as published.
Puree of peas with noodles. Make a puree of pea soup, and to each quart add three ounces of boiled noodles
Cook this with the app: pantry check, scaling, and the assistant.