Peas Soup
From The school cookery book, 1881
A teaspoonful of dry powdered mint may be served with the soup; or it may be flavoured with half a teaspoonful of curry powder broken with cold water, and added to the soup an hour before it is ready.
Presented as published in 1881. 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
786Calories
19 gProtein
50 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories786 kcal
Protein19 g
Carbohydrates50 g
Fiber19 g
Sugars8.7 g
Total Fat57 g
Saturated Fat17 g
Monounsaturated Fat25 g
Polyunsaturated Fat13 g
Cholesterol58 mg
Sodium1214 mg
Potassium835 mg
Calcium75 mg
Iron2.9 mg
Magnesium96 mg
Phosphorus225 mg
Zinc2.3 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D2.7 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate147 mcg
Choline144 mg
Caffeine0 mg
Water1576 g
As published
This recipe was extracted from The school cookery book (1881), page 20. The excerpt below is the record exactly as published.
teaspoonful sugar. Wash, pare, slice and parboil the potatoes; skin and scald the onion ; chop it. Place the potatoes, onion, dripping, pepper and salt in the cold water ; bring to the boil and boil till quite soft (about ^ an hour). Crush the potatoes and onion with a fork or spoon till smooth. Add the sugar and let the soup boil up again. Instead of an onion, half a carrot (grated) may be used. If the soup is wanted richer, half a pint of milk may be added (after the potatoes are crushed) instead of the same amount of water. Peas Soup. — Required : lb. split peas; 2 oz. dripping ; 1 piece of soda (size of large pea); 3 pints water; Y teaspoonful salt; 1 pinch pepper
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