Split Pea Soup
From The way to the heart, 1905
Presented as published in 1905. 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
1165Calories
66 gProtein
165 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories1165 kcal
Protein66 g
Carbohydrates165 g
Fiber65 g
Sugars23 g
Total Fat53 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.4 g
Cholesterol83 mg
Sodium79 mg
Potassium2870 mg
Calcium171 mg
Iron10 mg
Magnesium301 mg
Phosphorus790 mg
Zinc7.9 mg
Copper1.6 mg
Manganese3.1 mg
Vitamin D0.9 mcg
Vitamin C3.2 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K39 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.2 mg
Folate508 mcg
Choline261 mg
Caffeine0 mg
Water2441 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 1. The excerpt below is the record exactly as published.
Split Pea Soup. Take a quart of split pease and add 2 quarts of water. Let tliem boil until you can mash them through a colander, leaving the hulls separate. Put the soup on the fire again, with a generous slice of salt pork; if the pease are too thick for a second boiling, add a little hot water. Boil for i hour. Just before serving drop in i ounce of butter. Season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.