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Pea Soup
From The encyclopaedia of practical cookery, 1892
Serves 8
This recipe allows for flexibility with fresh or dried peas.
Presented as published in 1892. 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
325Calories
21 gProtein
59 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories325 kcal
Protein21 g
Carbohydrates59 g
Fiber20 g
Sugars12 g
Total Fat1.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Cholesterol2.2 mg
Sodium1250 mg
Potassium1116 mg
Calcium71 mg
Iron3.1 mg
Magnesium97 mg
Phosphorus270 mg
Zinc2.7 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A125 mcg
Vitamin E0.2 mg
Vitamin K29 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate176 mcg
Choline78 mg
Caffeine0 mg
Water423 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 129. The excerpt below is the record exactly as published.
Take a neck of mutton, cut off the scrag, put it in a saucepan over the fire with lqt. of water and 41b. of green split peas, and boil for two hours. Strain through a hair sieve, put it back in the pan, set it over the fire with the rest of the neck cut into chops and all the fat cut off, also with a couple of carrots scraped, washed, and sliced, a couple of turnips peeled and washed, a couple of small onions peeled, a head of lettuce, 1 table-spoonful of sugar, salt to taste, and if in season 4 pint of fresh green peas ; if they are not, take another Ijlb. of dried green peas, simmer them in soft water till tender, and add them to the Hotch-Potch at least half- an-hour before it is done. (9) Peel and wash five turnips, wash and scrape five carrots, and cut four of each into slices. Take the best end of a neck of mutton, and cut it into cutlets. Put lgall. of water in a saucepan over the fire with the whole turnip, the whole For details respecting Culinary Processes , Utensils , Sauces , etc. , referred to , see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 773 Hotch-potch, or Hotch-pot — continued. carrot, half the sliced turnips and carrots, and lib. of dried green peas
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