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Nut and Pea Soup
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
10Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein0.4 g
Carbohydrates2.1 g
Fiber0.2 g
Sugars0.2 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium2431 mg
Potassium14 mg
Calcium8.3 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus6.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A1.4 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.6 mcg
Choline1.1 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 5. The excerpt below is the record exactly as published.
NUT AND PEA SOUP Green peas, 1 can. Nut butter, 1 teaspoon. Hot water, 3 cups. Flour, 1 tablespoon. Salt
Cook this with the app: pantry check, scaling, and the assistant.