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Rich Peas Soup
From Modern cookery, in all its branches, 1884
Serves 10
Adding curry powder enhances the 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
118Calories
7 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories118 kcal
Protein7 g
Carbohydrates22 g
Fiber8.5 g
Sugars5.3 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium375 mg
Potassium447 mg
Calcium37 mg
Iron1.3 mg
Magnesium36 mg
Phosphorus100 mg
Zinc1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C8 mg
Vitamin A385 mcg
Vitamin E0.5 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate70 mcg
Choline30 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 66. The excerpt below is the record exactly as published.
RICH PEAS SOUP. Soak a quart of fine yellow split peas for a night, drain them well, and put them into a large soup -pot with five quarts of good brown gravy stock ; and when they have boiled gently for half an hour, add to the soup three onions, as many carrots, and a turnip or two
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