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Dried Pea Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 8
Presented as published in 1901. 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
94Calories
7 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein6.7 g
Carbohydrates17 g
Fiber6.6 g
Sugars2.3 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium209 mg
Potassium308 mg
Calcium28 mg
Iron1 mg
Magnesium34 mg
Phosphorus80 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate52 mcg
Choline26 mg
Caffeine0 mg
Water533 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 6. The excerpt below is the record exactly as published.
Dried Pea Soup. — One gallon of water, one quart of soaked peas ; boil slowly for two hours. Then press the peas through a cullender with a wooden spoon, and return to the pot, adding a small head of celery, chopped, and a little parsley
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