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Peas Soup (another way)
From Cassell's dictionary of cookery, 1892
Serves 13
Sufficient for eight or ten persons.
Presented as published in 1892. 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
654Calories
7 gProtein
16 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories654 kcal
Protein7.5 g
Carbohydrates16 g
Fiber5.6 g
Sugars3.2 g
Total Fat62 g
Saturated Fat23 g
Monounsaturated Fat29 g
Polyunsaturated Fat7.4 g
Cholesterol40 mg
Sodium41 mg
Potassium377 mg
Calcium33 mg
Iron1 mg
Magnesium31 mg
Phosphorus100 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.2 mcg
Vitamin C2.6 mg
Vitamin A81 mcg
Vitamin E0.1 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate46 mcg
Choline33 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1137. The excerpt below is the record exactly as published.
Peas Soup (another way). — Cut two ounces of lean ham or bacon into dice, and fry them with a sliced onion in a little dripping until they are lightly browned. Put with them one turnip, two carrots, three or four sticks of celery, and one leek, all cut into small pieces, and stir the whole of the above ingredients over the fire for ten minutes more. Pour over them three q. arts of water, boil, and add a pint of PEA (531) PEC peas ■wliicli have been soaked in cold water all night. Boil gently until the peas are quite Boft, stir frequently to prevent burning, then add a little salt and pepper, a tea-spoonful of moist sugar, and a salt-spoonful of di-icd and powdered mint. Rub the soup through a sieve. If it is not sufficiently thick, stir into it three or four ounces of flour mixed smoothly with a little cold water. Boil half an hour longer, and serve very hot. Time, three hours. Probable cost, 8d. ' Sufficient for six or eight persons. Peas Soup (another way). — Soak a quart of spUt peas aU night. Wash them in two or thi-ee waters, and put them into a large stew- pan with half a dozen of the outer sticks of a head of celery, two large scraped carrots, two onions, two pounds weight of salt pork, and three quarts of water
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