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Green Pea Soup
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
451Calories
30 gProtein
70 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories451 kcal
Protein30 g
Carbohydrates70 g
Fiber19 g
Sugars18 g
Total Fat6.6 g
Saturated Fat1.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.2 g
Cholesterol12 mg
Sodium1060 mg
Potassium1259 mg
Calcium48 mg
Iron4.1 mg
Magnesium98 mg
Phosphorus344 mg
Zinc3.4 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A3.5 mcg
Vitamin E0.2 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.1 mg
Folate180 mcg
Choline111 mg
Caffeine0 mg
Water554 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 15. The excerpt below is the record exactly as published.
GREEN PEA SOUP. Boil in plenty of salt water two pounds of fresh shelled peas (the larger the better) ; meantime blanch apart the hearts of two lettuces cut in quarters Jind a few leaves of sorrel ; dry well and place these in a stewpan with half a pint of gravy ; simmer till the lettuces are nicely glazed and the gravy nearly reduced ; then add three pints of good broth, and set it to the boil. When the peas are properly done strain the water through a colander ; throw the peas into the stewpan with the broth ; add a small piece of sugar
Cook this with the app: pantry check, scaling, and the assistant.