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French Split Pea Soup
From The thorough good cook, 1895
Serves 3
Can be enriched with winter vegetables.
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
535Calories
36 gProtein
95 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein36 g
Carbohydrates95 g
Fiber33 g
Sugars14 g
Total Fat9.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol23 mg
Sodium232 mg
Potassium1516 mg
Calcium107 mg
Iron6 mg
Magnesium154 mg
Phosphorus436 mg
Zinc4.3 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D0.1 mcg
Vitamin C3.9 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K60 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate271 mcg
Choline136 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 60. The excerpt below is the record exactly as published.
French Split Pea Soup. Having picked three pints of green split peas, put them in a stock-pot with a little salt, a piece of fresh butter, and the necessary cold water. Add a little lean ham, and simmer them for nearly two hours ; take away the ham, and pass the soup through a tammy, adding a little broth. Mix afterwards the rest of the broth prepared as usual, and boil the soup for an hour only ; to clarif}^ add a little sugar and butter when taken from the fire ; turn it afterwards by a little at a time into the tureen, where you have put a colouring of spinach rubbed through a tammy, to give a fine green tint. Serve on a plate some bread cut into small dice
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