Split Pea Soup

Name: Split Pea Soup
Ingredients: 1 cup dried split peas; 2 1/2 quarts cold water; 1 pint milk; 1 small sliced onion; 3 tablespoons drippings; 1 tablespoon cornstarch

From War cook book, 1918

Presented as published in 1918. 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

No method was recorded for this recipe.

Nutrition per serving

963Calories

34 gProtein

86 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories963 kcal

Protein34 g

Carbohydrates86 g

Fiber19 g

Sugars35 g

Total Fat55 g

Saturated Fat21 g

Monounsaturated Fat20 g

Polyunsaturated Fat9.8 g

Omega-30.1 g

Cholesterol98 mg

Sodium291 mg

Potassium1657 mg

Calcium732 mg

Iron2.9 mg

Magnesium167 mg

Phosphorus730 mg

Zinc4.5 mg

Copper0.7 mg

Manganese1 mg

Vitamin D6.5 mcg

Vitamin C12 mg

Vitamin A156 mcg

Vitamin E1.4 mg

Vitamin K10 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.4 mg

Folate155 mcg

Choline207 mg

Caffeine0 mg

Water3063 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 14. The excerpt below is the record exactly as published.

SPLIT PEA SOUP. 1 cup dried split peas 2y^ quarts cold w^ater 1 pint milk 1 small sliced onion 3 tablespoons drippings 1 tablespoon cornstarch

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