Pea Soup

Name: Pea Soup
Ingredients: two cups of split peas; plenty of butter; salt; pepper; water to make the desired consistency; cubes of bread toasted in the oven

From Cooks in clover, 1889

Clifton

Presented as published in 1889. 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

461Calories

33 gProtein

82 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories461 kcal

Protein33 g

Carbohydrates82 g

Fiber32 g

Sugars11 g

Total Fat1.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium7.8 mg

Potassium1413 mg

Calcium55 mg

Iron5 mg

Magnesium141 mg

Phosphorus386 mg

Zinc3.9 mg

Copper0.7 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C1.6 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K20 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.5 mg

Folate254 mcg

Choline128 mg

Caffeine0 mg

Water271 g

As published

This recipe was extracted from Cooks in clover (1889), page 6. The excerpt below is the record exactly as published.

Pea Soup. — Two cups of split peas, cooked soft \ and mashed through a wire sieve ; season with plenty i of butter, salt and pepper. Add water to make the desired consistency, and serve with cubes of bread toasted in the oven

Cook this with the app: pantry check, scaling, and the assistant.