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Dried Pea Soup
From The national course in home economics, 1917
Serves 8
Presented as published in 1917. 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
53Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein1.4 g
Carbohydrates12 g
Fiber2.3 g
Sugars5.5 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium35 mg
Potassium242 mg
Calcium46 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A125 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline8.2 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 300. The excerpt below is the record exactly as published.
DRIED PEA SOUP. Take a pint of dried peas and three quarts of water, six large onions, outside sticks of two heads of celery, a small bunch of sweet herbs, two carrots. Boil all these vegetables together till they are soft and tender. Strain them through a hair sieve, pressing the carrot pulp through it. Then boil the soup well for an hour with the best part of the celery, a teaspoonful of pepper, add a little dried mint and fried bread with a little spinach
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