Puree (Pea Puree)
From Gancel's culinary encyclopedia of modern cooking, 1920
This can be served as a garnish or soup.
Presented as published in 1920. 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
867Calories
10 gProtein
19 gCarbs
95 gFat
Full nutrition (32 nutrients)
Calories867 kcal
Protein10 g
Carbohydrates19 g
Fiber4.5 g
Sugars6.4 g
Total Fat95 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.2 g
Cholesterol273 mg
Sodium434 mg
Potassium614 mg
Calcium212 mg
Iron3.2 mg
Magnesium56 mg
Phosphorus224 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A83 mcg
Vitamin E0.6 mg
Vitamin K46 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate46 mcg
Choline28 mg
Water281 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 164. The excerpt below is the record exactly as published.
butter. Anna, Smothered French style w. braised lettuce, small onions., glazed, chopped fresh mint, and chives. Beurre, W. butter. Anglaise style thi. wT. butter. Bonne Femme, Smothered w. salt pork, small onions, water, thi, kneaded butter, chop, parsley and chervil. — 339 — CANCEL’S CULINARY ENCYCLOPEDIA Clamart, Country renowned for gre-peas. Any style. Etuves, Smothered French style, w. lettuce. Divers styles. Fermiere, Farmer style. Smothered w. salt pork, small onions, new carrots, water thi. kneaded butter. Flamande, “Flemish Style”, Smothered w, onions, car¬ rots in dice and Purslane salad. Water, sugar, thi kneaded butter. Frangaise “French style”. Essentially young peas and freshly shelled, mixed w. butter, salt, sugar, small onions, add. water one faggot made w. parsley, cher¬ vil, lettuce. Cook slowly thi. w. butter last moment. Take off faggot before served. Laitue, French Style, w. braised lettuce or shredded w. peas, or lettuce separately. English style. Menthe, Slnothered w. mint or English style. Paysanne, “Country Style” Same Fermiere w. shredded lettuce but omit carrots. Puree, Cooked Anglaise, strain add. butter and cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.