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Stewed Peas with Bacon
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
1101Calories
23 gProtein
51 gCarbs
94 gFat
Full nutrition (34 nutrients)
Calories1101 kcal
Protein23 g
Carbohydrates51 g
Fiber17 g
Sugars16 g
Total Fat94 g
Saturated Fat50 g
Monounsaturated Fat20 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol262 mg
Sodium183 mg
Potassium968 mg
Calcium217 mg
Iron4.3 mg
Magnesium112 mg
Phosphorus474 mg
Zinc4.3 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0.1 mcg
Vitamin C116 mg
Vitamin A112 mcg
Vitamin E0.4 mg
Vitamin K78 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.8 mg
Folate189 mcg
Choline90 mg
Caffeine0 mg
Water373 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 281. The excerpt below is the record exactly as published.
STEWED PEAS WITH BACON.— Cook a pt. of peas until tender in warm water to cover, with a slice of bacon, chopped fine. Drain off nearly all the water, season with salt and pepper, add a teaspoon of butter, and a cup of boiling cream
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