Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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
- 1 quart of peas
- 1/2 teaspoonful of powdered sugar
- 1 lettuce
- 1 onion
- 1 egg
- 4 persons
- pepper
- salt
Directions
1135. INGREDIENTS.--1 quart of peas, 1 Lettuce, 1 onion, 2 oz. of butter, pepper and salt to taste, 1 egg, 1/2 teaspoonful of powdered sugar.
_Mode_.--Shell the peas, and cut the onion and lettuce into slices; put these into a stewpan, with the butter, pepper, and salt, but with no more water than that which hangs round the lettuce from washing. Stew the whole very gently for rather more than 1 hour; then stir to it a well-beaten egg, and about 1/2 teaspoonful of powdered sugar. When the peas, &c., are nicely thickened, serve but, after the egg is added, do not allow them to boil.
_Time_.--1-1/4 hour. _Average cost_, 6d. per peck.
_Sufficient_ for 3 or 4 persons.
_Seasonable_ from June to the end of August.
THE SWEET-PEA AND THE HEATH OR WOOD-PEA.--The well-known sweet-pea forms a fine covering to a trellis, or lattice-work in a flower-garden. Its gay and fragrant flowers, with its rambling habit, render it peculiarly adapted for such a purpose. The wood-pea, or heath-pea, is found in the heaths of Scotland, and the Highlanders of that country are extremely partial to them, and dry and chew them to give a greater relish to their whiskey. They also regard them as good against chest complaints, and say that by the use of them they are enabled to withstand hunger and thirst for a long time. The peas have a sweet taste, somewhat like the root of liquorice, and, when boiled, have an agreeable flavour, and are nutritive. In times of scarcity they have served as an article of food. When well boiled, a fork will pass through them; and, slightly dried, they are roasted, and in Holland and Flanders served up like chestnuts.