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Pea Soup
From The Toronto Cook Book, 1915
Serves 7
Pea soup cools and thickens rapidly; serve quickly.
Presented as published in 1915. 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
444Calories
17 gProtein
24 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein17 g
Carbohydrates24 g
Fiber9.3 g
Sugars3.2 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol40 mg
Sodium43 mg
Potassium533 mg
Calcium33 mg
Iron2.2 mg
Magnesium51 mg
Phosphorus189 mg
Zinc3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0.5 mg
Vitamin A1.9 mcg
Vitamin E0.1 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate74 mcg
Choline61 mg
Caffeine0 mg
Water508 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 103. The excerpt below is the record exactly as published.
Pea Soup One quart split peas, half a pound salt pork, half pound fresh lean beef, three quarts cold water, pepper
Cook this with the app: pantry check, scaling, and the assistant.