Green-Pea Soup

Name: Green-Pea Soup
Ingredients: One quart shelled pease; one quart milk; two tablespoonfuls butter; one teaspoonful sugar; one tablespoonful flour; salt to taste

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

1539Calories

98 gProtein

216 gCarbs

56 gFat

Full nutrition (33 nutrients)

Calories1539 kcal

Protein98 g

Carbohydrates216 g

Fiber65 g

Sugars74 g

Total Fat56 g

Saturated Fat19 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol180 mg

Sodium2239 mg

Potassium4316 mg

Calcium1314 mg

Iron11 mg

Magnesium401 mg

Phosphorus1774 mg

Zinc12 mg

Copper1.4 mg

Manganese3.2 mg

Vitamin D9.4 mcg

Vitamin C3.1 mg

Vitamin A312 mcg

Vitamin E0.7 mg

Vitamin K39 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.8 mg

Niacin (B3)8.5 mg

Folate522 mcg

Choline431 mg

Water1409 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 55. The excerpt below is the record exactly as published.

Green-Pea Soup. Roast Shoulder of Veal. Boiled Potatoes. Asparagus with Eggs. Cherry DumpliDgs. Green-Pea Soup. — One quart shelled pease cooked until tender, one quart milk, two ta- blespoonfuls butter, one teaspoonful sugar, one tablespoonful flour, salt to taste

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