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Cream of Pea Soup
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
602Calories
16 gProtein
40 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein16 g
Carbohydrates40 g
Fiber13 g
Sugars4.6 g
Total Fat48 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.3 g
Cholesterol136 mg
Sodium406 mg
Potassium700 mg
Calcium97 mg
Iron2.3 mg
Magnesium66 mg
Phosphorus231 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate110 mcg
Choline52 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 155. The excerpt below is the record exactly as published.
CREAM OF PEA SOUP 1 cup shelled peas Water to cover 1 pint hot milk V2 cup cream % tablespoon butter 1/2 tablespoon flour Salt and pepper Almost cover the shelled peas with boiling water. Boil ten minutes and add the boiling milk, the butter blended with the flour, also salt and pepper to taste. Cover and bring to boil and place in the cooker for two hours. When ready to serve strain through sieve and add the cream. LENTIL SOUP 1 cup lentils 1 carrot 1 stalk celery 1 onion 4 cups stock 2 tablespoons flour 2 tablespoons butter
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