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Cucumber and Pea Soup
From The thorough good cook, 1895
Serves 4
Ensure peas are well stewed.
Presented as published in 1895. 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
75Calories
5 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein4.6 g
Carbohydrates13 g
Fiber4.1 g
Sugars4.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.1 mg
Potassium347 mg
Calcium34 mg
Iron1.1 mg
Magnesium34 mg
Phosphorus102 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate47 mcg
Choline21 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 62. The excerpt below is the record exactly as published.
Cucumber and Pea Soup. Prepare the broth as usual, and pour it quite boiling into a tureen containing a pint of peas dressed a la SOUPS. 93 Fran^aise (that is to say, stewed in broth, butter, and sugar), also two cucumbers cut in scollops
Cook this with the app: pantry check, scaling, and the assistant.