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Green Split Pea Soup
From Delta Gamma cook book, 1922
Serves 1
Constance Gihnan Ames (Lambda)
Presented as published in 1922. 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
396Calories
22 gProtein
52 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein22 g
Carbohydrates52 g
Fiber19 g
Sugars10 g
Total Fat12 g
Saturated Fat3.8 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol19 mg
Sodium245 mg
Potassium1011 mg
Calcium109 mg
Iron4.2 mg
Magnesium98 mg
Phosphorus289 mg
Zinc2.7 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C8.6 mg
Vitamin A254 mcg
Vitamin E0.4 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate147 mcg
Choline86 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 3. The excerpt below is the record exactly as published.
Green Split Pea Soup J^ pint green spUt peas, washed in cold water, drained at once Y2 carrot, sliced Y2 onion 1 ounce salt pork or bacon cut into dice Yi teaspoon celery salt
Cook this with the app: pantry check, scaling, and the assistant.