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Green Pea Soup
From Temperance cook book, 1887
Serves 10
Presented as published in 1887. 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
487Calories
45 gProtein
8 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein45 g
Carbohydrates8.4 g
Fiber3.3 g
Sugars3.4 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol179 mg
Sodium507 mg
Potassium809 mg
Calcium59 mg
Iron2.5 mg
Magnesium73 mg
Phosphorus506 mg
Zinc6.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C23 mg
Vitamin A27 mcg
Vitamin E0.7 mg
Vitamin K14 mcg
Vitamin B61 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate61 mcg
Choline38 mg
Caffeine0 mg
Water672 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 6. The excerpt below is the record exactly as published.
GREEN PEA SOUP. Four pounds of beef, or a knuckle of veal, to which you may add a pound of bacon. Cut them in pieces and put them in the soup-kettle with a sprig of mint and five quarts of water. Boil moderately fast and skim it well. When the meat boils to pieces, strain it out and put to the liquor a quart of young green pease
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