Pea Soup

Name: Pea Soup
Ingredients: i pint split peas; 1 carrot; 1 turnip; 1 onion; 3 pints stock or water; Pepper and salt to taste; 2 teaspoonful dried mint

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

359Calories

20 gProtein

70 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories359 kcal

Protein20 g

Carbohydrates70 g

Fiber23 g

Sugars21 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium127 mg

Potassium1451 mg

Calcium178 mg

Iron3.9 mg

Magnesium125 mg

Phosphorus298 mg

Zinc2.7 mg

Copper0.6 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C48 mg

Vitamin A506 mcg

Vitamin E0.5 mg

Vitamin K18 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate244 mcg

Choline78 mg

Caffeine0 mg

Water1850 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 6. The excerpt below is the record exactly as published.

PEA SOUP. INGREDIENTS. i pint split peas 1 carrot 1 turnip 1 onion 3 pints stock or water Pepper and salt to taste 2 teaspoonful dried mint

Cook this with the app: pantry check, scaling, and the assistant.