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Pea Soup with Celery
From The hearthstone; or, Life at home, 1883
Serves 8
Presented as published in 1883. 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
69Calories
4 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein3.9 g
Carbohydrates13 g
Fiber4.2 g
Sugars4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium33 mg
Potassium246 mg
Calcium33 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A118 mcg
Vitamin E0.1 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate33 mcg
Choline16 mg
Caffeine0 mg
Water534 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 261. The excerpt below is the record exactly as published.
Pea Soup with Celery. — One-quarter pound each of onions and carrots, two ounces of celery, three-quarters of a pound of split peas, a little mint shred fine, one tablespoonful of coarse brown sugar, salt and pepper to taste, four quarts of water
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