Sformato di IPagiuolini o Piselli (Mold of Peas or Beans)
From Foods of the foreign-born in relation to health, 1922
Canned peas and beans may be used.
Presented as published in 1922. 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
559Calories
18 gProtein
52 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein18 g
Carbohydrates52 g
Fiber14 g
Sugars22 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol88 mg
Sodium136 mg
Potassium1815 mg
Calcium510 mg
Iron3.5 mg
Magnesium165 mg
Phosphorus458 mg
Zinc2.8 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D2.3 mcg
Vitamin C2.7 mg
Vitamin A272 mcg
Vitamin E0.8 mg
Vitamin K234 mcg
Vitamin B60.7 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate16 mcg
Choline49 mg
Caffeine0 mg
Water667 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 16. The excerpt below is the record exactly as published.
Sformato di IPagiuolini o Piselli (Mold of Peas or Beans) I pound green or wax beans i tablespoon flour i onion i cup milk Sprig of parsley 3 eggs Piece of celery Grated cheese 2 tablespoons oil or butter
Cook this with the app: pantry check, scaling, and the assistant.