Green Pea Soup
From English and French cookery, 1890
Presented as published in 1890. 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
1520Calories
54 gProtein
311 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories1520 kcal
Protein54 g
Carbohydrates311 g
Fiber49 g
Sugars34 g
Total Fat9.3 g
Saturated Fat1.5 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat3.8 g
Cholesterol0 mg
Sodium3251 mg
Potassium1799 mg
Calcium1054 mg
Iron104 mg
Magnesium277 mg
Phosphorus825 mg
Zinc8.5 mg
Copper1 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C232 mg
Vitamin A220 mcg
Vitamin E0.9 mg
Vitamin K144 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)2.7 mg
Niacin (B3)36 mg
Folate760 mcg
Choline202 mg
Caffeine0 mg
Water1610 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 25. The excerpt below is the record exactly as published.
Green Pea Soup. — Put a quart of fully-grown green peas into a saucepan with 3 pints of boiling water (or stock), and a little mint, leave the pan uncovered, and boil quickly till the peas are tender. Remove the scum a3 it rises, press the whole through a coarse sieve, and let it boil up once more. Add a lump of sugar, and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.