Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- three pints of young green peas into a sauce-pan of boiling water
- two ounces of butter in a clean stew-pan
- a gill of cream
- a teaspoonful of white sugar
Directions
Mrs. W. A. Croffut, New York City.
Put two or three pints of young green peas into a sauce-pan of boiling water ; when nearly done and tender, drain in a colander quite dry ; melt two ounces of butter in a clean stew-pan, thicken evenly with a little flour, shake it over the fire, but do not let it brown, mix smoothly with a gill of cream, add half a teaspoonful of white sugar, bring to a boil, pour in the peas, keep rfioving for two minutes until well heated, serve hot. The sweet pods of young peas are made by the Germans into a palatable stew by simply stewing with a little butter and savory herbs.