Cream of Pea Soup
From Domestic science, principles and application, 1914
Each 2 use % c. white sauce and J.-^ pt. peas.
Presented as published in 1914. 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
1001Calories
57 gProtein
132 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories1001 kcal
Protein57 g
Carbohydrates132 g
Fiber18 g
Sugars76 g
Total Fat28 g
Saturated Fat17 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol83 mg
Sodium1949 mg
Potassium2446 mg
Calcium1450 mg
Iron6.6 mg
Magnesium225 mg
Phosphorus1458 mg
Zinc8.5 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A985 mcg
Vitamin E1.2 mg
Vitamin K74 mcg
Vitamin B60.9 mg
Vitamin B125.7 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.5 mg
Niacin (B3)9.4 mg
Folate293 mcg
Choline82 mg
Caffeine0 mg
Water1576 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 37. The excerpt below is the record exactly as published.
Cream of Pea Soup 1 pt. can of peas 1 tsp. sugar 1 pt. cold water 1 qt. thin white sauce
Cook this with the app: pantry check, scaling, and the assistant.