Stewed Split Peas
From Every-day dishes and every-day work, 1897
They make an excellent dish without the addition of cream.
Presented as published in 1897. 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
921Calories
65 gProtein
165 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories921 kcal
Protein65 g
Carbohydrates165 g
Fiber65 g
Sugars23 g
Total Fat3 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium16 mg
Potassium2826 mg
Calcium109 mg
Iron10 mg
Magnesium281 mg
Phosphorus773 mg
Zinc7.8 mg
Copper1.4 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K39 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.9 mg
Folate507 mcg
Choline256 mg
Caffeine0 mg
Water543 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 42. The excerpt below is the record exactly as published.
Stewed Split Peas.— Carefully examine and wash the peas, rejecting any imperfect or worm-eaten ones. Put into warm water and let them come to a boil ; then place the stew-pan back on the range and simmer gently until tender, but not mushy. Season with salt and a little cream if desired
Cook this with the app: pantry check, scaling, and the assistant.