Pea Soup
From The official handbook for the National Training School for Cookery, 1891
Using liquor from boiled meat enhances the flavor.
Presented as published in 1891. 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
1116Calories
70 gProtein
209 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1116 kcal
Protein70 g
Carbohydrates209 g
Fiber74 g
Sugars44 g
Total Fat3.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0 mg
Sodium2457 mg
Potassium3893 mg
Calcium262 mg
Iron11 mg
Magnesium337 mg
Phosphorus929 mg
Zinc8.7 mg
Copper1.6 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A501 mcg
Vitamin E0.7 mg
Vitamin K50 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate648 mcg
Choline280 mg
Caffeine0 mg
Water1010 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 78. The excerpt below is the record exactly as published.
PEA SOUP. Average cost of " Pea Soup " (about 2 quarts). INGREDIENTS. s. d. 1 quart of split peas o 5 2 onions o i 1 turnip o o| 1 carrot o o£ 1 head of celery o 4 Teaspoonful of salt I ^ J a teaspoonful of pepper } 0 °* Cooked or uncooked bones
Cook this with the app: pantry check, scaling, and the assistant.