Pea Soup, No. 2

Name: Pea Soup, No. 2
Ingredients: One quart of Peas; Three quarts of Water; One Carrot; One Turnip; Three Onions; A handful of green tops of Celery; Parsley; Thyme; Bay-leaf; Salt; Pepper

From Artizan recipes, 1896

Presented as published in 1896. 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

715Calories

38 gProtein

140 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories715 kcal

Protein38 g

Carbohydrates140 g

Fiber45 g

Sugars61 g

Total Fat3.1 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium189 mg

Potassium2607 mg

Calcium393 mg

Iron9.7 mg

Magnesium284 mg

Phosphorus815 mg

Zinc8.3 mg

Copper1.5 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C301 mg

Vitamin A721 mcg

Vitamin E1.2 mg

Vitamin K154 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.9 mg

Niacin (B3)13 mg

Folate546 mcg

Choline197 mg

Caffeine0 mg

Water3857 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 31. The excerpt below is the record exactly as published.

Pea Soup, No. 2. Ingredients. One quart of Peas. Three quarts of Water. One Carrot. One Turnip. Three Onions. A handful of green tops of Celery. Parsley. Thyme. Bay-leaf. Salt and Pepper

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