Green-Pea Soup

Name: Green-Pea Soup
Ingredients: 1 pint shelled peas; 1 quart water; 1 tablespoon butter; 1 tablespoon flour; 2 cups milk

From The Raleigh cook book, 1907

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

776Calories

49 gProtein

109 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories776 kcal

Protein49 g

Carbohydrates109 g

Fiber33 g

Sugars35 g

Total Fat28 g

Saturated Fat9.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol90 mg

Sodium1148 mg

Potassium2173 mg

Calcium686 mg

Iron5.5 mg

Magnesium211 mg

Phosphorus891 mg

Zinc6 mg

Copper0.8 mg

Manganese1.6 mg

Vitamin D4.7 mcg

Vitamin C1.6 mg

Vitamin A156 mcg

Vitamin E0.4 mg

Vitamin K20 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.5 mg

Folate267 mcg

Choline215 mg

Caffeine0 mg

Water1650 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 2. The excerpt below is the record exactly as published.

Green-Pea Soup.—1 pint shelled peas; 1 quart water; 1 tablespoon butter; 1 tablespoon flour ; 2 cups milk

Cook this with the app: pantry check, scaling, and the assistant.