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Rice and Pea Soup
From The national course in home economics, 1917
Serves 4
Mother of Healthy Children
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
688Calories
11 gProtein
57 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories688 kcal
Protein11 g
Carbohydrates57 g
Fiber4.7 g
Sugars10 g
Total Fat46 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.2 g
Cholesterol121 mg
Sodium34 mg
Potassium343 mg
Calcium106 mg
Iron3 mg
Magnesium43 mg
Phosphorus196 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A28 mcg
Vitamin E0.8 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate150 mcg
Choline23 mg
Caffeine0 mg
Water255 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 295. The excerpt below is the record exactly as published.
RICE AND PEA SOUP. Wash one teacupful of rice, put it into a granite kettle and allow it to boil gently until tender. Put one pint of young green peas into another saucepan and stew until tender. When both the above vegetables are cooked, throw them together and add one pint of hot water. Let boil, remove the pan to the side of the fire and stir in quickly the yolk of an egg beaten with one pint of cream. Season to taste with salt and pepper and a pinch of sugar. Pour over toasted brown bread cut in small squares
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