Pea Soup (1)

Name: Pea Soup (1)
Ingredients: 1 pint of split peas; 2 quarts of soft water; a little lean bacon, or roast beef bones; 1 head of celery; a turnip; cayenne pepper; dried mint; salt to taste; a slice of bread

From English and French cookery, 1890

Presented as published in 1890. 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

589Calories

37 gProtein

107 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories589 kcal

Protein37 g

Carbohydrates107 g

Fiber35 g

Sugars19 g

Total Fat2.8 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium243 mg

Potassium1869 mg

Calcium365 mg

Iron6 mg

Magnesium203 mg

Phosphorus467 mg

Zinc4.4 mg

Copper0.9 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K20 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.9 mg

Folate326 mcg

Choline128 mg

Caffeine0 mg

Water2322 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 27. The excerpt below is the record exactly as published.

Pea Soup (1). — -To 1 pint of split peas put 2 quarts of soft water, a little lean bacon, or roast beef bones, wash 1 head of celery, cut it and put it in with a turnip, boil it till reduced to 1 quart ; then work it through a colander with a wooden spoon, mix a little flour and water, and boil it well in the soup. Add cayenne pepper, dried mint, and salt to taste ; cut a slice of bread

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