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Split Pea Loaf

From The bride's cook book, 1915

Serves 2

Presented as published in 1915. 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

508Calories
31 gProtein
74 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein31 g
Carbohydrates74 g
Fiber21 g
Sugars7.8 g
Total Fat11 g
Saturated Fat5.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol27 mg
Sodium2335 mg
Potassium1013 mg
Calcium410 mg
Iron5.4 mg
Magnesium117 mg
Phosphorus461 mg
Zinc3.9 mg
Copper0.6 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A76 mcg
Vitamin E0.4 mg
Vitamin K45 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate168 mcg
Choline75 mg
Caffeine0 mg
Water153 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 76. The excerpt below is the record exactly as published.

2-3 Cup Grated Cheese 3 Eggs (well beaten) 1 Teaspoon Salt '/a Teaspoon Pepper 1 Cup Milk Cook the barley in boiling water until tender (or use two cupfuls of cooked barley). Mix together thoroughly; bake in a greased casserole twenty to twenty- five minutes. BAKED SOY BEAN SOUP 2 Cups Boiled Soy Beans 3 Pimientos 1-3 Cup Cottage Cheese 1 Teaspoon Salt f. g. Pepper Mix in order given. If the mixture is too dry to shape into a loaf, add liquid from beans or pimientos to moisten. Shape into a loaf and bake in a mod- erate oven, basting frequently with drip- pings and water. SPLIT PEA AND NUT ROAST Contributed by Albers Bros. Milling Company. Soak one cupful split peas over night in cold water. In the morning drain, cover with fresh water and simmer until tender. Press through a coarse sieve or colander. Add one-half cupful chopped peanuts, one tablespoonful melted fat or cooking oil, one-half cupful fine dry bread crumbs, one-half teaspoonful salt (more may be required), one-fourth tea- spoonful pepper and enough milk to make the mixture of the consistency of mush. Put into an oiled baking dish, bake in a moderate oven one hour. Serve hot with a tomato or meat sauce. Minced onion and green pepper may be added if desired. SPLIT PEA LOAF Contributed by Albers Bros. Milling Company. 2 Cups Split Peas 1 Medium Sized Minced Onion 1 Red or Green Pepper Yz Cup Grated Cheese % Cup Dry Bread Crumbs 1 Teaspoon Salt Va Teaspoon Pepper 2 Cups Liquid
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