Southernvegetarianvegangluten-freedairy-freenut-free
Black-Eyed Pea Soup
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
- Four quarts of cold water
- 1 pint of black-eyed peas
- pepper and salt
Method
Soak peas in cold water for 12 hours.
Drain and boil with cold water for 5 hours.
Strain, return to pot, season, and boil for 10 minutes.
Serve.
Nutrition per serving
279Calories
17 gProtein
49 gCarbs
2 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.
Black-Eyed Pea Soup. Four quarts of cold water, 1 pint of black-eyed peas, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.