Pea Soup

Name: Pea Soup
Ingredients: 2 cups of dried peas; 1/2 lb sausage; 1 onion; salt to taste; pepper to taste

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

713Calories

37 gProtein

16 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories713 kcal

Protein37 g

Carbohydrates16 g

Fiber2.6 g

Sugars8.5 g

Total Fat56 g

Saturated Fat17 g

Monounsaturated Fat22 g

Polyunsaturated Fat10 g

Omega-30.3 g

Cholesterol159 mg

Sodium1682 mg

Potassium915 mg

Calcium53 mg

Iron2.6 mg

Magnesium49 mg

Phosphorus345 mg

Zinc4.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D3.2 mcg

Vitamin C11 mg

Vitamin A61 mcg

Vitamin E2.3 mg

Vitamin K1.3 mcg

Vitamin B60.6 mg

Vitamin B122.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)12 mg

Folate33 mcg

Choline128 mg

Caffeine0 mg

Water262 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 3. The excerpt below is the record exactly as published.

Pea Soup. Soak 2 cups of dried peas over night. Next morn- ing cook until half done, then add 1' lb sausage cut into pieces (skin removed), 1 onion, salt and pepper to taste. Keep plenty of water on peas. MRS. A. WEHMEYER. Potato Soup with Tomatoes. Equal parts of potatoes and tomatoes; 1 large onion; and salt to taste

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