Pea Soup
From The art of living in Australia, 1893
Total Cost—6d. Time—Four Hours.
Presented as published in 1893. 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
990Calories
43 gProtein
143 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories990 kcal
Protein43 g
Carbohydrates143 g
Fiber49 g
Sugars32 g
Total Fat31 g
Saturated Fat8.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol29 mg
Sodium230 mg
Potassium2726 mg
Calcium318 mg
Iron7.8 mg
Magnesium257 mg
Phosphorus602 mg
Zinc5.5 mg
Copper1.4 mg
Manganese3.6 mg
Vitamin D1.4 mcg
Vitamin C31 mg
Vitamin A1005 mcg
Vitamin E1.9 mg
Vitamin K55 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate376 mcg
Choline213 mg
Caffeine0 mg
Water3564 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 182. The excerpt below is the record exactly as published.
PEA SOUP. 1 lb. Split Peas Zd. 2 Onions and \ Head of Celery . . \d. 1 oz. Butter or Dripping . . . \d. 2 Carrots "j 2 doz. Peppercorns . . . .\\d. 3 quarts Water
Cook this with the app: pantry check, scaling, and the assistant.