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Peas Soup Without Meat
From Modern cookery, in all its branches, 1884
Serves 6
Chili vinegar can be added for flavor.
Presented as published in 1884. 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
81Calories
4 gProtein
17 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories81 kcal
Protein3.8 g
Carbohydrates17 g
Fiber5 g
Sugars7.8 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium428 mg
Potassium362 mg
Calcium56 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus87 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A185 mcg
Vitamin E0.2 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate69 mcg
Choline19 mg
Caffeine0 mg
Water531 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 67. The excerpt below is the record exactly as published.
PEAS SOUP WITHOUT MEAT. To a pint of peas, freed from all that are worm-eaten, and well washed, put five pints of cold water, and boil them tolerably tender ; then, add a couple of onions (more or less according to the taste), a couple of fine carrots grated, one large or two moderate -sized turnips sliced, all gently fried brown in butter ; half a teaspoonful of black pepper, and three times as much of salt
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