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Green Pea Soup, No. 2
From Cookery and housekeeping, 1882
Serves 2
Serve with croutons if no young peas are available.
Presented as published in 1882. 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
447Calories
27 gProtein
66 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein27 g
Carbohydrates66 g
Fiber27 g
Sugars9.4 g
Total Fat9.3 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.4 g
Cholesterol7.6 mg
Sodium781 mg
Potassium1228 mg
Calcium62 mg
Iron4.9 mg
Magnesium121 mg
Phosphorus324 mg
Zinc3.3 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0.2 mcg
Vitamin C18 mg
Vitamin A53 mcg
Vitamin E0.2 mg
Vitamin K221 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate227 mcg
Choline110 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 37. The excerpt below is the record exactly as published.
Green Pea Soup, No. 2. Take a quart of shelled peas or a peck of un- shelled ; separate the old peas from the young, reserving the latter to be used whole in the soup ; boil, and drain, and dry. Put the large peas in a stewpan with some fat bacon (or some butter), a little parsley
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