gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Pea Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for five or six persons.
Presented as published in 1892. 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
220Calories
14 gProtein
29 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories220 kcal
Protein14 g
Carbohydrates29 g
Fiber6.5 g
Sugars10 g
Total Fat6 g
Saturated Fat2.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Cholesterol7.1 mg
Sodium1502 mg
Potassium428 mg
Calcium38 mg
Iron3.1 mg
Magnesium37 mg
Phosphorus175 mg
Zinc3.6 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K24 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate68 mcg
Choline42 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 653. The excerpt below is the record exactly as published.
Green Pea Soup.— Boil a quart of fully- grown green peas until tender, di-ain them, put them into thiee pints of good stock or gra-\-y, and simmer gently for half an hour. Eemove the scum as it rises, press the whole through a coarse sieve, and let it boil up once more. Add a lump of sugar, and salt and pepper, if the stock has not been already seasoned
Cook this with the app: pantry check, scaling, and the assistant.