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Stewed Green Peas
From Vegetarian cookery, 1891
Serves 4
Presented as published in 1891. 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
184Calories
6 gProtein
27 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories184 kcal
Protein6.5 g
Carbohydrates27 g
Fiber4.1 g
Sugars10 g
Total Fat5.7 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Cholesterol15 mg
Sodium55 mg
Potassium608 mg
Calcium70 mg
Iron1.2 mg
Magnesium44 mg
Phosphorus144 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K80 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate47 mcg
Choline21 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 59. The excerpt below is the record exactly as published.
Stewed Green Peas. One pint of peas, two lettuces, the yolks of two eggs, four spoonfuls of cream, and one lump of sugar. Put the peas into a pan with a small tea-cupful of water ; the lettuces (which should be young), cut small, and a little salt
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