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Split Pea Soup

Name: Split Pea Soup
Yield: 1 servings
Ingredients: One pint split peas; two-thirds of a carrot; one onion; one-quarter pound of mixed salt pork; one-half teaspoon celery salt; a little pepper

From The Times cook book, no. 2, 1905

Serves 1

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

612Calories

38 gProtein

117 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories612 kcal

Protein38 g

Carbohydrates117 g

Fiber43 g

Sugars20 g

Total Fat3.3 g

Saturated Fat0.7 g

Monounsaturated Fat1 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol0 mg

Sodium51 mg

Potassium2135 mg

Calcium266 mg

Iron9.2 mg

Magnesium216 mg

Phosphorus500 mg

Zinc4.8 mg

Copper1.2 mg

Manganese5.2 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A343 mcg

Vitamin E0.7 mg

Vitamin K66 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.4 mg

Folate294 mcg

Choline144 mg

Caffeine0 mg

Water444 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 31. The excerpt below is the record exactly as published.

SPLIT PEA SOUP. Mrs. Edmund M. Price, No. 962 E. 39th st.— One pint split peas, washed and drained immediately; two- thirds of a carrot, sliced, one onion, with six cloves stuck in it, one-quarter pound of mixed salt pork, one-half teaspoon celery salt and a little pepper

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