Canned Green Pea Soup
From Every-day dishes and every-day work, 1897
Fresh peas can be used instead of canned.
Presented as published in 1897. 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
720Calories
19 gProtein
33 gCarbs
57 gFat
Full nutrition (31 nutrients)
Calories720 kcal
Protein19 g
Carbohydrates33 g
Sugars28 g
Total Fat57 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol179 mg
Sodium209 mg
Potassium848 mg
Calcium672 mg
Iron0.1 mg
Magnesium66 mg
Phosphorus562 mg
Zinc2.3 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate4.2 mcg
Choline87 mg
Water498 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 62. The excerpt below is the record exactly as published.
Canned Green Pea Soup. — Rub a can of green peas through a colander to remove the skins. Add a pint of milk, and heat to boiling. If too thin, thicken with a teaspoonful of flour rubbed smooth in a little cold milk. Season with salt and a half cup of cream. A small teaspoonful of white sugar
Cook this with the app: pantry check, scaling, and the assistant.