Pea Soup II
From Use and preparation of food, 1919
Presented as published in 1919. 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
693Calories
39 gProtein
84 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein39 g
Carbohydrates84 g
Fiber33 g
Sugars33 g
Total Fat23 g
Saturated Fat7.6 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol37 mg
Sodium568 mg
Potassium1567 mg
Calcium262 mg
Iron8.7 mg
Magnesium237 mg
Phosphorus721 mg
Zinc7.8 mg
Copper1.4 mg
Manganese2.4 mg
Vitamin D0.2 mcg
Vitamin C232 mg
Vitamin A227 mcg
Vitamin E1 mg
Vitamin K144 mcg
Vitamin B61.1 mg
Vitamin B120.3 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)14 mg
Folate377 mcg
Choline192 mg
Caffeine0 mg
Water4266 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 32. The excerpt below is the record exactly as published.
PEA SOUP II. Peas, 1 quart. Water, 4 quarts. Bacon, 2 ounces. 6 onions. Salt. Pepper
Cook this with the app: pantry check, scaling, and the assistant.