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Peas Soup
From Consult me, 1902
Serves 8
Can be improved with celery.
Presented as published in 1902. 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
148Calories
13 gProtein
23 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories148 kcal
Protein13 g
Carbohydrates23 g
Fiber8.9 g
Sugars2.9 g
Total Fat1.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium3391 mg
Potassium587 mg
Calcium50 mg
Iron2.2 mg
Magnesium48 mg
Phosphorus148 mg
Zinc1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate71 mcg
Choline43 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 373. The excerpt below is the record exactly as published.
PEAS SOUP. — Soak a quart of split peas the night before, and boil them with a little carbonate of soda in sufficient water to allow them to break. PEA 299 PEP Add three or four quarts of beef broth, and stew for one hour, ; then pass the whole through a sieve, and heat again. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.