Green Pea Soup

Name: Green Pea Soup
Ingredients: 1 Peck of Pease; a quart of water; a teaspoonful of salt; 1 of sugar; 1 quart of good stock; 1 onion; a few leaves of lettuce; a very little parsley; mint; pepper

From Household cookery and laundry work, 1882

Presented as published in 1882. 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

582Calories

33 gProtein

88 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories582 kcal

Protein33 g

Carbohydrates88 g

Fiber8.9 g

Sugars26 g

Total Fat13 g

Saturated Fat3.4 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol28 mg

Sodium3822 mg

Potassium2390 mg

Calcium289 mg

Iron5 mg

Magnesium143 mg

Phosphorus454 mg

Zinc2.9 mg

Copper1.2 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A17 mcg

Vitamin E0.6 mg

Vitamin K168 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.9 mg

Niacin (B3)17 mg

Folate80 mcg

Choline99 mg

Caffeine0 mg

Water2528 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 5. The excerpt below is the record exactly as published.

GREEN PEA SOUP. 1 Peck of Pease. Stock Parsley. Mint. Onion. Sugar. Pepper and Salt. Shell the pease, which should be young; put the shells into a stewpan with a quart of water, a teaspoonful of salt, and 1 of sugar; boil for one hour, then pulp through a cullender or sieve ; return to the pot, and add 1 quart of good stock, made with shin of beef ; add 1 onion and a few leaves of lettuce, chopped very finely, a very little parsley

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