Pea Soup
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
1508Calories
47 gProtein
124 gCarbs
94 gFat
Full nutrition (34 nutrients)
Calories1508 kcal
Protein47 g
Carbohydrates124 g
Fiber36 g
Sugars51 g
Total Fat94 g
Saturated Fat53 g
Monounsaturated Fat19 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol270 mg
Sodium2523 mg
Potassium2243 mg
Calcium640 mg
Iron9.3 mg
Magnesium256 mg
Phosphorus1058 mg
Zinc9.1 mg
Copper1.1 mg
Manganese2.6 mg
Vitamin D2.3 mcg
Vitamin C243 mg
Vitamin A298 mcg
Vitamin E0.9 mg
Vitamin K150 mcg
Vitamin B61.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate418 mcg
Choline217 mg
Caffeine0 mg
Water1416 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 60. The excerpt below is the record exactly as published.
PEA SOUP. Put one quart green peas and one onion into a soup pot; pour on sufficient water to cover and boil forty-five 112 minutes. Mash thru colander and add one pint water. Cook one tablespoonful flour in two tablespoonfuls oil until a very light brown. Add one cupful each of milk and cream and one teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.