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Lentil, Pea, Barley, and Rice Soup
From Tried favourites cookery book, 1909
Serves 10
Presented as published in 1909. 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
279Calories
11 gProtein
51 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories279 kcal
Protein11 g
Carbohydrates51 g
Fiber5.4 g
Sugars1.7 g
Total Fat3.7 g
Saturated Fat0.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.8 g
Cholesterol2.9 mg
Sodium24 mg
Potassium425 mg
Calcium46 mg
Iron3.3 mg
Magnesium59 mg
Phosphorus180 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C3.8 mg
Vitamin A50 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate69 mcg
Choline19 mg
Caffeine0 mg
Water416 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 18. The excerpt below is the record exactly as published.
Lentil, Pea, Barley, and Rice Soup. 1 teacup each of Lentils, Split Peas, Barley, and Rice. 4 quarts stock or water, and 1 oz. of dripping, a carrot and turnip, grated, and 1 Spanish onion
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