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Pea Soup (Economical)
From Mrs. Maclurcan's cookery book, 1899
Serves 10
Serve with sippets.
Presented as published in 1899. 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
164Calories
12 gProtein
29 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein12 g
Carbohydrates29 g
Fiber11 g
Sugars3.9 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol1.3 mg
Sodium52 mg
Potassium506 mg
Calcium31 mg
Iron1.8 mg
Magnesium53 mg
Phosphorus141 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate89 mcg
Choline47 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 6. The excerpt below is the record exactly as published.
PEA SOUP (Economical). 4 qts. water 3 lbs. split peas Piece of ham The bone of a ham is better Mint Pepper and salt 1 tablespoonful of Machonochie's sauce
Cook this with the app: pantry check, scaling, and the assistant.