Soups of Dried Peas or Beans

Name: Soups of Dried Peas or Beans
Ingredients: Pick and soak split peas; add 4 times as much cold water; A onion; 1 teaspoon butter; 1 teaspoon flour; a pinch of mustard; a little lemon juice; slices of hard-boiled egg

From Royal baker and pastry cook, 1913

Black bean soup should also have mustard and lemon juice added.

Presented as published in 1913. 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

458Calories

31 gProtein

59 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories458 kcal

Protein31 g

Carbohydrates59 g

Fiber19 g

Sugars14 g

Total Fat15 g

Saturated Fat3.4 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol383 mg

Sodium286 mg

Potassium1072 mg

Calcium227 mg

Iron4.2 mg

Magnesium135 mg

Phosphorus414 mg

Zinc3.7 mg

Copper0.8 mg

Manganese1 mg

Vitamin D2.2 mcg

Vitamin C18 mg

Vitamin A149 mcg

Vitamin E1.1 mg

Vitamin K11 mcg

Vitamin B60.4 mg

Vitamin B121.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.2 mg

Folate207 mcg

Choline368 mg

Caffeine0 mg

Water4141 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 60. The excerpt below is the record exactly as published.

Soups of Dried Peas or Beans. — Pick and soak split peas, dried green peas, or black or white beans overnight. Drain, measure, add 4 times as much cold water; to each quart of water, A onion. Simmer slowly till soft. Rub through sieve. Return to fire, season with salt and pepper; for each quart thicken with 1 teaspoon each butter and flour. Boil up again for a few minutes. Black bean soup should also have a pinch of mustard and a little lemon juice added, and slices of hard- boiled eg

Cook this with the app: pantry check, scaling, and the assistant.