Pea Soup
From The cooking garden, 1885
Presented as published in 1885. 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
119Calories
6 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein5.6 g
Carbohydrates24 g
Fiber6.7 g
Sugars10 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium29 mg
Potassium396 mg
Calcium67 mg
Iron1.4 mg
Magnesium44 mg
Phosphorus122 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K19 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate76 mcg
Choline30 mg
Caffeine0 mg
Water664 g
As published
This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 33. The excerpt below is the record exactly as published.
PEA SOUP. Quarter pint of peas, one pint of cold water, one small strip of salt pork, small salt-spoonful of salt, a little celery seed ; fry a small piece of onion till brown
Cook this with the app: pantry check, scaling, and the assistant.