Subrics of Split Peas

Name: Subrics of Split Peas
Ingredients: a cup of green split peas; a slice of salt pork, or ham; half an onion; salt; cayenne; a small pinch of sugar; a scant tablespoon of butter; the yolks of two eggs; a tablespoon of grated Parmesan

From Pan-Pacific cook book, 1915

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

446Calories

30 gProtein

50 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories446 kcal

Protein30 g

Carbohydrates50 g

Fiber17 g

Sugars8.8 g

Total Fat26 g

Saturated Fat1.8 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol52 mg

Sodium491 mg

Potassium918 mg

Calcium98 mg

Iron3 mg

Magnesium85 mg

Phosphorus324 mg

Zinc2.9 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0.2 mcg

Vitamin C6.3 mg

Vitamin A13 mcg

Vitamin E2.1 mg

Vitamin K10 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.4 mg

Folate142 mcg

Choline90 mg

Caffeine0 mg

Water244 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 35. The excerpt below is the record exactly as published.

SUBRICS OF SPLIT PEAS Boil a cup of green split peas with a slice of salt pork, or ham, and half an onion, in water to cover until soft enough to rub through a sieve. Season with salt and cay- enne and a small pinch of sugar. Add a scant tablespoon of butter, the yolks of two eggs and a tablespoon of grated Parmesan

Cook this with the app: pantry check, scaling, and the assistant.