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Pea-Pod Soup
From The Institute cook book, 1913
Serves 6
Presented as published in 1913. 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
70Calories
5 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein4.6 g
Carbohydrates10 g
Fiber2.2 g
Sugars4.6 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol2.4 mg
Sodium127 mg
Potassium304 mg
Calcium49 mg
Iron1.9 mg
Magnesium27 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A46 mcg
Vitamin E0.4 mg
Vitamin K29 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate39 mcg
Choline22 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 14. The excerpt below is the record exactly as published.
PEA-POD SOUP 2 quarts pea pods 1 cup shredded lettuce 1 quart water 1 pint cream stock
Cook this with the app: pantry check, scaling, and the assistant.