gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Pea Soup (Green)

Name: Pea Soup (Green)
Yield: 6 servings
Ingredients: two or three lettuces; a couple of sliced cucumbers; a pint of peas; a sprig of mint; a little parsley; an onion; a quart of thin gravy or stock; a piece of butter

From Recipes for the million, 1891

Serves 6

Presented as published in 1891. 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

151Calories

9 gProtein

24 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories151 kcal

Protein8.8 g

Carbohydrates24 g

Fiber3.2 g

Sugars6.3 g

Total Fat5.8 g

Saturated Fat0.6 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.4 g

Cholesterol14 mg

Sodium263 mg

Potassium712 mg

Calcium63 mg

Iron1.2 mg

Magnesium44 mg

Phosphorus157 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K69 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4 mg

Folate44 mcg

Choline30 mg

Caffeine0 mg

Water462 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 167. The excerpt below is the record exactly as published.

PEA SOUP (GREEN). — Chop up two or three lettuces, and put them into a saucepan with a couple of sliced cucumbers, a pint of peas, a sprig of mint, a little parsley, and an onion. Stew for half an hour, then add a quart of thin gravy or stock, stew for two hours longer, and thicken with a piece of butter

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