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Remnants of Ham with Peas
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
565Calories
33 gProtein
40 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein33 g
Carbohydrates40 g
Fiber7 g
Sugars7.1 g
Total Fat31 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.9 g
Omega-30 g
Cholesterol75 mg
Sodium2163 mg
Potassium902 mg
Calcium211 mg
Iron3.6 mg
Magnesium83 mg
Phosphorus454 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D2.3 mcg
Vitamin C12 mg
Vitamin A439 mcg
Vitamin E4.5 mg
Vitamin K12 mcg
Vitamin B60.9 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.7 mg
Folate67 mcg
Choline136 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 30. The excerpt below is the record exactly as published.
REMNANTS OF HAM WITH PEAS— Cut the ham into small cubes, measure and add an equal quantity of peas. In using canned peas rinse them well with cold water and drain. Mix the peas and ham and for one and one-half cups add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash each of nutmeg and cayenne and salt to taste. Mix well and add one egg well beaten
Cook this with the app: pantry check, scaling, and the assistant.