Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 2 ounce of butter to pint of peas
- a tablespoon of brown sugar
- 1 egg until light
- 90 vegetables
- salt
Directions
Mrs. S. D. Mayer.
One can peas. Beat 1 egg until light, and add enough flour to make a thick batter. Heat a spoon in the peas and drop a little batter off the hot spoon into the boiling peas, and boil together about 15 minutes.
DRIED PEAS. (Very Nourishing.)
Mrs. John M. Withrow.
Soak the peas over night in water with a little soda; cook in fresh water in a baking dish in the oven with the baking soda,
90 Vegetables.
mint sprig, a tablespoon of brown sugar, and at the end of ^ hour stir in ^2 ounce of butter to pint of peas, and salt to taste.