Photo: Cala
Estimated Nutrition (whole recipe, rough)
113
Calories
4g
Protein
6g
Fat
11g
Carbs
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pints shelled peas
- half gallons of water
- a pound of but- ter
- a pint of cream
Directions
1
Two pints shelled peas ; half of a chicken ; put on with one and a half gallons of water ; some thyme, parsley, salt, and pepper. When the peas are done, take them out ; then return them to the water in the mashed state ; add quarter of a pound of but- ter, rolled in flour ; before sending to table add half a pint of cream.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive