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Stewed Peas with Bacon
From Practical household cookery, 1891
Serves 2
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
486Calories
24 gProtein
48 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein24 g
Carbohydrates48 g
Fiber17 g
Sugars17 g
Total Fat34 g
Saturated Fat7.4 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol71 mg
Sodium449 mg
Potassium837 mg
Calcium86 mg
Iron4.9 mg
Magnesium108 mg
Phosphorus418 mg
Zinc4.3 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0.2 mcg
Vitamin C116 mg
Vitamin A116 mcg
Vitamin E0.6 mg
Vitamin K72 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.9 mg
Folate201 mcg
Choline109 mg
Caffeine0 mg
Water495 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 166. The excerpt below is the record exactly as published.
STEWED PEAS WITH BACON. Bemove the rind of a quarter of a pound of streaky bacon and cut it in dice half an inch thick ; fiy these in a stew- pan with one ounce of butter for five minutes, then sprinkle two tablespoonfuls of flour and stir over the tii-e for four minutes longer ; after which, add a pint of water, one quart of peas, and a few green onions, stew for about half an hour PRACTICAL HOUSEHOLD COOKERY. 377 with the stewpan covered, then season according to taste
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