Cream of Pea Soup

Name: Cream of Pea Soup
Ingredients: 1 can peas; 2 tablespoons butter; 1 teaspoon sugar; 2 tablespoons flour; 2 cups cold water; 1 teaspoon salt; 2 slices onion; 4 teaspoon pepper; 2 cups milk; 4 cup cream; Yolk 1 egg

From What to Have for Dinner, 1905

Omit cream and egg yolk for a simpler soup.

Presented as published in 1905. 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

961Calories

30 gProtein

72 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories961 kcal

Protein30 g

Carbohydrates72 g

Fiber5.2 g

Sugars41 g

Total Fat85 g

Saturated Fat35 g

Monounsaturated Fat14 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol428 mg

Sodium2648 mg

Potassium1386 mg

Calcium793 mg

Iron2.5 mg

Magnesium111 mg

Phosphorus768 mg

Zinc3.7 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D5.7 mcg

Vitamin C22 mg

Vitamin A236 mcg

Vitamin E0.8 mg

Vitamin K5.1 mcg

Vitamin B60.8 mg

Vitamin B123.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)2 mg

Folate106 mcg

Choline252 mg

Caffeine0 mg

Water1282 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 43. The excerpt below is the record exactly as published.

CreaM oF PEA Soup. Crotrons. SwEDIsH MxaT Batts, Tomato SAvcE. Curriep PoTAToEs. Sautkp Bananas. String Bran Saban. NEAPOLITAN BASKETS, Hor CHoconate Sauce. Dinners for Occasions. 167 CREAM OF PEA SOUP. 1 can peas 2 tablespoons butter 1 teaspoon sugar 2 tablespoons flour 2 cups cold water 1 teaspoon salt 2 slices onion 4 teaspoon pepper 2 cups milk 4 cup cream Yolk 1 egg

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