Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| 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
- 1/2 cup strained stewed tomato 3-3 1/2 teaspns
- 2 tablespns
- 3 1/2 teaspns
- 2 large onions sliced fine
- salt
Directions
1 qt. (1½ lb.) split peas 1-2 tablespns. browned flour ½ cup strained stewed tomato 3-3½ teaspns. salt
Wash peas, put into bean pot, add browned flour, tomato and salt which have been mixed together, then turn over them two or three times their quantity of boiling water. Stir well. When boiling, regulate the heat of the oven so as to keep them gently simmering for from 5 to 7 hours. Do not stir after they are first put to cooking. They require greater care than beans to keep them from breaking. However, if they do not keep their shape they will be of a jelly-like consistency not at all objectionable. May add 2 large onions sliced fine.