vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Pea Soup
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
A cupful of whipped cream added last is an improvement.
Presented as published in 1880. 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
493Calories
15 gProtein
39 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein15 g
Carbohydrates39 g
Fiber12 g
Sugars17 g
Total Fat39 g
Saturated Fat18 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol111 mg
Sodium60 mg
Potassium744 mg
Calcium209 mg
Iron2.9 mg
Magnesium83 mg
Phosphorus352 mg
Zinc3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.8 mcg
Vitamin C81 mg
Vitamin A99 mcg
Vitamin E0.3 mg
Vitamin K50 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate135 mcg
Choline72 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 37. The excerpt below is the record exactly as published.
Green Pea Soup. Cover a quart of green peas with hot water, and boil, with an onion, until they will mash easily. (The time will depend on the age of the peas, but will be from twenty to thirty minutes.) Mash, and add a pint of stock or water. Cook together two table-spoonfuls of butter and one of flour until smooth, but not brown. Add to the peas, and then add a cupful of cream and one of milk. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.