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Peas Soup, White
From Consult me, 1902
Serves 10
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
274Calories
9 gProtein
20 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein8.8 g
Carbohydrates20 g
Fiber0.6 g
Sugars0.8 g
Total Fat17 g
Saturated Fat5.9 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol33 mg
Sodium402 mg
Potassium189 mg
Calcium38 mg
Iron1.2 mg
Magnesium21 mg
Phosphorus115 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C1.1 mg
Vitamin A5.1 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate56 mcg
Choline25 mg
Caffeine0 mg
Water618 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 374. The excerpt below is the record exactly as published.
PEAS SOUP, White.— To 6 quarts of water put a knuckle of veal, a large fowl, 1 lb. of lean bacon, and J lb. of rice, two anchovies, a few pepper- corns, onions, sweet herbs, and 3 heads of celery
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