vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Pea Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Presented as published in 1907. 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
116Calories
6 gProtein
23 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein5.6 g
Carbohydrates23 g
Fiber3.7 g
Sugars4.9 g
Total Fat3.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol7.9 mg
Sodium41 mg
Potassium720 mg
Calcium80 mg
Iron1.1 mg
Magnesium49 mg
Phosphorus139 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A36 mcg
Vitamin E0.1 mg
Vitamin K154 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate47 mcg
Choline17 mg
Caffeine0 mg
Water406 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 5. The excerpt below is the record exactly as published.
Green Pea Soup. Take 4 or 5 cucumbers pared and sliced, the white part of 2 or 3 lettuces, a sprig of mint, 2 or 3 onions sliced, and a little cayenne pepper and salt, a pint of peas and a little parsley. Put all these in a sauce- pan with Tib. of butter
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