Cream of Pea Soup

Name: Cream of Pea Soup
Ingredients: 1 can peas; 1/2 teaspoons salt; 1 slice onion; 1/2 teaspoon pepper; Bit of bay leaf; 2 cups boiling water; 2 cups hot milk; 1 teaspoon sugar; 1 tablespoon butter; 2 tablespoons flour

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

488Calories

11 gProtein

107 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories488 kcal

Protein11 g

Carbohydrates107 g

Fiber8.2 g

Sugars11 g

Total Fat14 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol31 mg

Sodium2249 mg

Potassium389 mg

Calcium352 mg

Iron33 mg

Magnesium50 mg

Phosphorus132 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A1.9 mcg

Vitamin E0.1 mg

Vitamin K2.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)9.2 mg

Folate182 mcg

Choline22 mg

Caffeine0 mg

Water522 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 24. The excerpt below is the record exactly as published.

CREAM OF PEA SOUP 1 can peas, \yi teaspoons salt, 1 slice onion, Yz teaspoon pepper, Bit of bay leaf, 2 cups boiling water. Sprig of parsley, 2 cups hot milk, 1 teaspoon sugar, 1 tablespoon butter, 2 tablespoons flour

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