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Green Pea Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Presented as published in 1911. 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
386Calories
19 gProtein
64 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein19 g
Carbohydrates64 g
Fiber13 g
Sugars20 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol30 mg
Sodium3663 mg
Potassium763 mg
Calcium352 mg
Iron14 mg
Magnesium93 mg
Phosphorus399 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1.6 mcg
Vitamin C77 mg
Vitamin A125 mcg
Vitamin E0.3 mg
Vitamin K48 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7 mg
Folate172 mcg
Choline88 mg
Caffeine0 mg
Water425 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 4. The excerpt below is the record exactly as published.
GREEN PEA SOUP— Put one quart of green peas into two cups of boiling water, add a saltspoon of salt, and cook until tender. Rub peas and liquor through a puree strainer, add two cups of boiling water, and set back where the pulp will keep hot. Heat two cups of milk, add a teaspoon of flour rubbed into a rounding tablespoon of butter, season with salt, pepper, and a level teaspoon of sugar
Cook this with the app: pantry check, scaling, and the assistant.