Split Pea Soup
From Dr. Fenner's peoples remedies for the family cook book, 1903
Presented as published in 1903. 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
2243Calories
95 gProtein
82 gCarbs
170 gFat
Full nutrition (34 nutrients)
Calories2243 kcal
Protein95 g
Carbohydrates82 g
Fiber32 g
Sugars13 g
Total Fat170 g
Saturated Fat57 g
Monounsaturated Fat72 g
Polyunsaturated Fat27 g
Omega-31 g
Cholesterol299 mg
Sodium10527 mg
Potassium2326 mg
Calcium171 mg
Iron6.8 mg
Magnesium228 mg
Phosphorus1139 mg
Zinc9.4 mg
Copper1.2 mg
Manganese1.6 mg
Vitamin D1.8 mcg
Vitamin C1.6 mg
Vitamin A50 mcg
Vitamin E2.1 mg
Vitamin K20 mcg
Vitamin B61.4 mg
Vitamin B122.3 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)22 mg
Folate254 mcg
Choline345 mg
Caffeine0 mg
Water3319 g
As published
This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 4. The excerpt below is the record exactly as published.
Spilt Pea Soup. Wash 1 pint of split peas and cover them with cold water, spn sae gona 13 ful of soda. Let them stand over night to swell. Next morning put them in a kettle with close fitting cover, Pour over them 3 quarts of cold water, pestis hy pound of lean ham or bacon cut into Small pieces; also a tablespoonfal of salt
Cook this with the app: pantry check, scaling, and the assistant.