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Split Pea Soup
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Serve with croutons.
Presented as published in 1907. 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
26Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein0.9 g
Carbohydrates5.6 g
Fiber1.4 g
Sugars2.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium136 mg
Calcium16 mg
Iron0.1 mg
Magnesium7.3 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate21 mcg
Choline3.8 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 85. The excerpt below is the record exactly as published.
Split Pea Soup Boil some beef bones in water in which corned beef or salt i pork has been boiled, but be careful that it is not too salty. ; When done, drain out the beef bones and add to the broth 1 i qt split peas, and let boil until soft, after which mash through ; a colander and return to the fire, with 1 onion, 1 small turnip \ and 1 carrot
Cook this with the app: pantry check, scaling, and the assistant.