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Green Pea Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 13
Presented as published in 1901. 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
590Calories
47 gProtein
19 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein47 g
Carbohydrates19 g
Fiber2.6 g
Sugars13 g
Total Fat36 g
Saturated Fat15 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.4 g
Cholesterol67 mg
Sodium2493 mg
Potassium842 mg
Calcium37 mg
Iron7.6 mg
Magnesium76 mg
Phosphorus574 mg
Zinc11 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0.4 mg
Vitamin A0.4 mcg
Vitamin E0.7 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate188 mcg
Choline152 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 6. The excerpt below is the record exactly as published.
Green Pea Soup. — Put the empty pods of a half peck of peas into a gallon of water, and boil for an hour. Then strain, put in four pounds of chopped beef, and boil slowly an hour and a half. Then add the peas ; boil half an hour, adding ten minutes before serving a half cup of rice flour, salt, pepper, and chopped parsley
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