Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
745
Calories
17g
Protein
27g
Fat
108g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 quarts shelled peas
- two tablespoons butter
- two tablespoons butter rubbed vegetables
- two scant tablespoons flour
- pepper
- salt
Directions
1
Wash lightly two quarts shelled peas, put into boiling water enough to cover, boil twenty minutes, add pepper, salt,yand two tablespoons butter, (add more hot water when needed to pt^ent burning,) let <boil five minutes,' add two tablespoons butter rubbed
2
VEGETABLES. 297
3
into "two scant tablespoons flour, stir well, and boil five minutes.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive