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Pea Soup
From Recipes for the million, 1891
Serves 8
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
96Calories
5 gProtein
19 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories96 kcal
Protein5.2 g
Carbohydrates19 g
Fiber6.5 g
Sugars5.4 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium317 mg
Potassium394 mg
Calcium49 mg
Iron1.1 mg
Magnesium34 mg
Phosphorus79 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C4.9 mg
Vitamin A140 mcg
Vitamin E0.2 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate55 mcg
Choline23 mg
Caffeine0 mg
Water518 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 167. The excerpt below is the record exactly as published.
PEA SOUP. — One pint of split peas, six good-sized onions, two carrots, the outside sticks of two heads of celery, a bunch of sweet herbs, a little dried mint, a handful of spinach, a few small pieces of bacon, pepper and salt, and three quarts of spring water. Boil the vegetables together till they are tender, strain through a hair sieve, pressing the carrot pulp through it. Then boil the soup well for an hour with the best part of the celery, a teaspoonful of pepper
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