Baked Soup

Name: Baked Soup
Ingredients: a pound of meat; two sliced onions; two sliced carrots; a pint of peas; a gallon of water

From The English-Chinese cookery book, 1890

Soak peas overnight.

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

404Calories

20 gProtein

81 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories404 kcal

Protein20 g

Carbohydrates81 g

Fiber25 g

Sugars35 g

Total Fat1.7 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium223 mg

Potassium1567 mg

Calcium295 mg

Iron5.3 mg

Magnesium178 mg

Phosphorus442 mg

Zinc4.4 mg

Copper1 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C145 mg

Vitamin A1112 mcg

Vitamin E1.2 mg

Vitamin K89 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.6 mg

Folate268 mcg

Choline111 mg

Caffeine0 mg

Water4384 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 8. The excerpt below is the record exactly as published.

BAKED SOUP. CUT a pound of meat into slices, put one or two at the bottom of an earthen jar, lay on it two sliced onions, then another layer of meat, then two sliced carrots. Soak a pint of peas all night. Put them into the jar with a gallon of water

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