Pea Soup
From Ransom's family receipt book, 1886, 1886
A cupful of whipped cream added the last moment is an improvement.
Presented as published in 1886. 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
1448Calories
45 gProtein
110 gCarbs
116 gFat
Full nutrition (34 nutrients)
Calories1448 kcal
Protein45 g
Carbohydrates110 g
Fiber33 g
Sugars45 g
Total Fat116 g
Saturated Fat53 g
Monounsaturated Fat19 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol333 mg
Sodium182 mg
Potassium2024 mg
Calcium600 mg
Iron9 mg
Magnesium239 mg
Phosphorus1020 mg
Zinc8.8 mg
Copper1.1 mg
Manganese2.4 mg
Vitamin D2.3 mcg
Vitamin C232 mg
Vitamin A298 mcg
Vitamin E0.9 mg
Vitamin K149 mcg
Vitamin B61.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate390 mcg
Choline208 mg
Caffeine0 mg
Water1050 g
As published
This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 2. The excerpt below is the record exactly as published.
PEA SOUP.-C over a quart of green peas ydth hot water, and boil, with an onion, until they will mash easily. (The time will depend on the age of the peas, but will be from twenty to thirty minutes). Mash, and add a pint of stock or water. Cook together two tablespoonfuls of butter and one of dour until smooth, but not brown. Add to the peas, and then ajid a cupful of cream and one of milk. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.