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Pennsylvania Pea Soup No. 1
From The national course in home economics, 1917
Serves 4
Serve hot for best flavor.
Presented as published in 1917. 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
263Calories
6 gProtein
57 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories263 kcal
Protein5.6 g
Carbohydrates57 g
Fiber3.9 g
Sugars0.4 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Sodium806 mg
Potassium96 mg
Calcium227 mg
Iron24 mg
Magnesium21 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.9 mg
Folate96 mcg
Choline9.2 mg
Water288 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 298. The excerpt below is the record exactly as published.
PENNSYLVANIA PEA SOUP— No. i. Put one quart of full-grown peas in the saucepan with three pints of boiling water and a little mint. Leave the cover off the pan and boil rapidly until peas are tender. Remove the scum as it rises, press the whole through a coarse sieve and return to the fire, letting it boil up once more. To this add a lump of sugar and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.