Green Pea Soup
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
641Calories
45 gProtein
90 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein45 g
Carbohydrates90 g
Fiber33 g
Sugars33 g
Total Fat23 g
Saturated Fat3.5 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol403 mg
Sodium191 mg
Potassium1566 mg
Calcium299 mg
Iron11 mg
Magnesium225 mg
Phosphorus835 mg
Zinc8.5 mg
Copper1.2 mg
Manganese2.5 mg
Vitamin D2 mcg
Vitamin C232 mg
Vitamin A380 mcg
Vitamin E1.8 mg
Vitamin K144 mcg
Vitamin B61.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate437 mcg
Choline459 mg
Caffeine0 mg
Water1483 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 12. The excerpt below is the record exactly as published.
Green Pea Soup. I quart green peas i tablespoon flour I quart soft water i tablespoon butter Yolks of 2 eggs Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.