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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
Method
Nutrition per serving
279Calories
17 gProtein
49 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories279 kcal
Protein17 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28 mg
Potassium978 mg
Calcium75 mg
Iron4.7 mg
Magnesium151 mg
Phosphorus338 mg
Zinc2.9 mg
Copper0.8 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water639 g
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.