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To Can Peas
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
470Calories
31 gProtein
84 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein31 g
Carbohydrates84 g
Fiber33 g
Sugars33 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium2362 mg
Potassium1416 mg
Calcium146 mg
Iron8.5 mg
Magnesium191 mg
Phosphorus626 mg
Zinc7.2 mg
Copper1 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C232 mg
Vitamin A220 mcg
Vitamin E0.8 mg
Vitamin K144 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate377 mcg
Choline165 mg
Caffeine0 mg
Water458 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 75. The excerpt below is the record exactly as published.
To Can Peas. — Fill glass cans, as compactly as possi- ble, with peas. Set the cans on a rack in a boiler, fill with warm water, add a teaspoonful of salt to each quart of peas
Cook this with the app: pantry check, scaling, and the assistant.