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Pea Soup
From Tried favourites cookery book, 1909
Serves 2
A little milk or cream gives a nice fresh flavor.
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
558Calories
20 gProtein
56 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories558 kcal
Protein20 g
Carbohydrates56 g
Fiber21 g
Sugars11 g
Total Fat29 g
Saturated Fat8.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat7 g
Cholesterol29 mg
Sodium33 mg
Potassium1085 mg
Calcium63 mg
Iron3 mg
Magnesium92 mg
Phosphorus256 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1 mg
Vitamin D1.4 mcg
Vitamin C19 mg
Vitamin A251 mcg
Vitamin E1.1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate191 mcg
Choline112 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 20. The excerpt below is the record exactly as published.
pea soup. Beat the yolks of the eggs now with cream, put them into the tureen ; pour in the hot soup, and stir till well ijiixed. Serve immediately. Parsnip Soup. Cut 2 small irarsnips in pieces, boil till tender, pass through a sieve, and return to the water in which they were boiled. Make 12 TRIED FAVOURITES COOKERY BOOK. thickening of 2 tablespoonfuls flour and ^ pint milk. Stir in when the soup boils. Season with sugar, pepper, and salt, according to taste. Pea Soup. 1 lb. Split Peas, 2 oz. Dripping, a piece of Carrot, piece of Turnip, an Onion, a little minced Parsley, Salt, and Pepper
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