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Lentil and Dried Green Peas Soup

Name: Lentil and Dried Green Peas Soup
Yield: 4 servings
Ingredients: One pint of lentils; one pint of peas; two ounces of onion; quarter of a pound of celery; half a pound of carrots; half a pound of turnips; a pound of parsnips

From Vegetarian cookery, 1891

Serves 4

Two ounces of butter may be added, if approved, and if the soup be not the desired consistency, mix a tablespoonful of potato-flour or wheat-flour with the butter, stirring it till well mixed, and boiling it a few minutes.

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

636Calories

35 gProtein

118 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories636 kcal

Protein35 g

Carbohydrates118 g

Fiber13 g

Sugars22 g

Total Fat3.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium79 mg

Potassium2284 mg

Calcium195 mg

Iron10 mg

Magnesium193 mg

Phosphorus639 mg

Zinc6.1 mg

Copper1.3 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C62 mg

Vitamin A501 mcg

Vitamin E0.5 mg

Vitamin K26 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate189 mcg

Choline26 mg

Caffeine0 mg

Water298 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 37. The excerpt below is the record exactly as published.

Lentil and Dried Green Peas Soup. One pint of lentils, one pint of peas, two ounces of onion, quarter of a pound of celery, and half a pound each of carrots and turnips, or a pound of parsnips

Cook this with the app: pantry check, scaling, and the assistant.