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Pea Soup from Pea Flour
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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
128Calories
8 gProtein
21 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein8.2 g
Carbohydrates21 g
Fiber3.2 g
Sugars12 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol3.7 mg
Sodium75 mg
Potassium505 mg
Calcium191 mg
Iron0.8 mg
Magnesium47 mg
Phosphorus201 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C12 mg
Vitamin A204 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate92 mcg
Choline26 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 86. The excerpt below is the record exactly as published.
Pea Soup from Pea Flour 1 qt. meat boilings. A piece of carrot, turnip, and onion. 2 oz. pea flour. 1 pt. skim milk. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.