Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| 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
- one quart of peas to two quarts of water
- a piece of butter put on the dish
- two quarts of water
Directions
This, of all the pulse vegetables, is the most liked, and the most in use; and perhaps in no country in the world can they be obtained in the same perfection as in America. The water should be boiling, and say one quart of peas to two quarts of water, with the same amount of salt as before; put the peas in, leave the cover off, and boil till tender; drain, and serve, with a piece of butter put on the dish. If mint or savoury is liked, add it while boiling.