Clear Pea Soup

Name: Clear Pea Soup
Ingredients: two quarts of good beef or veal soup stock; a quart of young green peas; a sprig of mint; add salt and pepper to taste

From La cuisine creole, 1885

Presented as published in 1885. 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

716Calories

69 gProtein

106 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories716 kcal

Protein69 g

Carbohydrates106 g

Fiber33 g

Sugars43 g

Total Fat4 g

Saturated Fat1.1 g

Monounsaturated Fat1 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium3777 mg

Potassium4918 mg

Calcium297 mg

Iron14 mg

Magnesium324 mg

Phosphorus1213 mg

Zinc10 mg

Copper2 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C232 mg

Vitamin A221 mcg

Vitamin E0.9 mg

Vitamin K147 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)2.5 mg

Niacin (B3)29 mg

Folate415 mcg

Choline256 mg

Caffeine0 mg

Water2273 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 7. The excerpt below is the record exactly as published.

CLEAB PEA SOUP. Take two quarts of good beef or veal soup stock — whîch is better for being boiled the day before ; into this put a quart of young green peas, heads of lettuce, and a sprig of mint; add sait and pepper to taste

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