Chick Pea Soup

Name: Chick Pea Soup
Ingredients: Soak the peas for twenty-four hours; season with onions; a bouquet of mixed herbs; sprinkle some slices of bread; with olive oil or melted butter

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Presented as published in 1884. 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

141Calories

4 gProtein

29 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories141 kcal

Protein4.5 g

Carbohydrates29 g

Fiber3.2 g

Sugars8 g

Total Fat1.2 g

Saturated Fat2.4 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol0 mg

Sodium149 mg

Potassium254 mg

Calcium98 mg

Iron1.3 mg

Magnesium23 mg

Phosphorus77 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water144 g

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 96. The excerpt below is the record exactly as published.

Chick pea soup. Vives à la normande. Weavers à la normande, Côtelettes de porc frais sauce Pork cutlets, ravigote sauce, ravigote. Poulets rôtis. Roast chickens. f Choux-fleurs au gratin avec par- Baked cauliflower with bread- mesan. crumbs. Petits pots de crème. Virgin cream, Chick pea soup. Soak the peas for twenty-four hours in water in which spinach has been boiled ; cook them in water, season with onions, a bouquet of mixed herbs and salt ; sprinkle some slices of bread with olive oil or melted butter

Cook this with the app: pantry check, scaling, and the assistant.