Cucumber Soup with Green Peas
From French dishes for American tables, 1886
Presented as published in 1886. 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
443Calories
45 gProtein
62 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories443 kcal
Protein45 g
Carbohydrates62 g
Fiber17 g
Sugars16 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium3206 mg
Potassium2160 mg
Calcium186 mg
Iron6.9 mg
Magnesium136 mg
Phosphorus563 mg
Zinc6.2 mg
Copper2 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C121 mg
Vitamin A110 mcg
Vitamin E0.4 mg
Vitamin K168 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.6 mg
Folate201 mcg
Choline82 mg
Caffeine0 mg
Water1773 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 3. The excerpt below is the record exactly as published.
Cucumber Soup with Green Peas. Cut two cucumbers in small pieces, and, adding a pinch of sugar, cook in a little stock for about half an hour, then add a pint of green peas, previously boiled, and serve in three pints of consomme
Cook this with the app: pantry check, scaling, and the assistant.