Pea Soup

Name: Pea Soup
Ingredients: 1 pint split peas; f Two pennyworth cooked or uncooked bones; 2 quarts cold water; or 2 quarts of bone stock; 1 oz. dripping; 2 onions (parboiled and chopped finely); 1 turnip; 1 carrot; A strip of celery, or a few celery leaves or seeds; 1 teaspoonful brown sugar; 1 „ salt; Pepper to taste; Mint; and toast

From Cookery book and general axioms for plain cookery, 1890

Passing through a wire sieve improves the soup. Avoid boiling bones to extract nourishment.

Presented as published in 1890. 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

925Calories

38 gProtein

131 gCarbs

30 gFat

Full nutrition (33 nutrients)

Calories925 kcal

Protein38 g

Carbohydrates131 g

Fiber41 g

Sugars37 g

Total Fat30 g

Saturated Fat8.7 g

Monounsaturated Fat13 g

Polyunsaturated Fat7.3 g

Cholesterol29 mg

Sodium2526 mg

Potassium2470 mg

Calcium263 mg

Iron5.9 mg

Magnesium214 mg

Phosphorus541 mg

Zinc5 mg

Copper1.1 mg

Manganese2.1 mg

Vitamin D1.4 mcg

Vitamin C59 mg

Vitamin A501 mcg

Vitamin E1.4 mg

Vitamin K29 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.4 mg

Folate394 mcg

Choline186 mg

Caffeine0 mg

Water2630 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 7. The excerpt below is the record exactly as published.

PEA SOUP. Ingredients : — 1 pint split peas. f Two pennyworth cooked or uncooked bones. ( 2 quarts cold water. or 2 quarts of bone stock. 1 oz. dripping. 2 onions (parboiled and chopped finely). 1 turnip. 1 carrot. A strip of celery, or a few celery leaves or seeds. 1 teaspoonful brown sugar. 1 „ salt. Pepper to taste. Mint and toast

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