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Cream of Pea Soup
From Royal Victoria cook book, 1900
Serves 4
Presented as published in 1900. 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
220Calories
12 gProtein
24 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories220 kcal
Protein12 g
Carbohydrates24 g
Fiber4.3 g
Sugars14 g
Total Fat11 g
Saturated Fat4.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol37 mg
Sodium332 mg
Potassium464 mg
Calcium321 mg
Iron1.3 mg
Magnesium46 mg
Phosphorus310 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C3.7 mg
Vitamin A116 mcg
Vitamin E0.5 mg
Vitamin K32 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate33 mcg
Choline70 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 3. The excerpt below is the record exactly as published.
CREAM OF PEA SOUP.—One pint canned peas, 1 tablespoon of butter, 1 quart milk, 2 even tablespoons of flour, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.