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Chick-Pea Soup
From The encyclopædia of practical cookery, 1890
Serves 1
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
269Calories
15 gProtein
45 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories269 kcal
Protein15 g
Carbohydrates45 g
Fiber12 g
Sugars7.9 g
Total Fat4.2 g
Saturated Fat0.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium399 mg
Potassium477 mg
Calcium80 mg
Iron4.7 mg
Magnesium79 mg
Phosphorus276 mg
Zinc2.5 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A1.6 mcg
Vitamin E0.6 mg
Vitamin K6.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate282 mcg
Choline70 mg
Water99 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 316. The excerpt below is the record exactly as published.
Chick-Pea Soup. — First scald the Chick-Peas, then trim off their skins, put them in a saucepan of boiling water, and boil till soft. Drain the peas, mash and pass them through a fine wire sieve into a stewpan, then pour in enough clear broth to make the required quantity of soup, and boil gently till somewhat reduced. When ready, pour the soup into a soup-tureen, dust powdered cinnamon
Cook this with the app: pantry check, scaling, and the assistant.