Pea Soup
From Manual for army cooks, 1896
Pea soup is apt to burn; stir frequently.
Presented as published in 1896. 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
6211Calories
241 gProtein
329 gCarbs
441 gFat
Full nutrition (34 nutrients)
Calories6211 kcal
Protein241 g
Carbohydrates329 g
Fiber130 g
Sugars45 g
Total Fat441 g
Saturated Fat159 g
Monounsaturated Fat207 g
Polyunsaturated Fat51 g
Omega-30 g
Cholesterol558 mg
Sodium608 mg
Potassium7467 mg
Calcium462 mg
Iron31 mg
Magnesium719 mg
Phosphorus2653 mg
Zinc42 mg
Copper3.8 mg
Manganese6.2 mg
Vitamin D15 mcg
Vitamin C6.7 mg
Vitamin A27 mcg
Vitamin E1.3 mg
Vitamin K84 mcg
Vitamin B63.4 mg
Vitamin B1213 mcg
Thiamin (B1)3.7 mg
Riboflavin (B2)2 mg
Niacin (B3)43 mg
Folate1042 mcg
Choline861 mg
Caffeine0 mg
Water7111 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 24. The excerpt below is the record exactly as published.
PEA SOUP. 2 quarts split peas. 1 pound fresh lean beef. 1 pound salt pork. 6 quarts cold water. Pepper
Cook this with the app: pantry check, scaling, and the assistant.