Split Pea Soup

Name: Split Pea Soup
Ingredients: two and a half quarts of water; one pint split peas; two slices of bacon; one onion; a little celery; salt to taste

From Physical culture cook book, 1901

Can be made with or without meat.

Presented as published in 1901. 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

646Calories

39 gProtein

96 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories646 kcal

Protein39 g

Carbohydrates96 g

Fiber35 g

Sugars18 g

Total Fat14 g

Saturated Fat4.3 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol21 mg

Sodium325 mg

Potassium1720 mg

Calcium162 mg

Iron5.5 mg

Magnesium183 mg

Phosphorus483 mg

Zinc4.5 mg

Copper1 mg

Manganese1.7 mg

Vitamin D0.1 mcg

Vitamin C13 mg

Vitamin A3.5 mcg

Vitamin E0.3 mg

Vitamin K20 mcg

Vitamin B60.5 mg

Vitamin B120.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.9 mg

Folate282 mcg

Choline152 mg

Caffeine0 mg

Water2783 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 23. The excerpt below is the record exactly as published.

Split Pea Soup. — This soup may be made with or without meat, as desired. If meat is used, bones from lamb or veal will do. Or simply the bacon will suffice. Put the bones, etc., in a pot, with two slices of bacon, salt to taste, one onion, a little celery, two and a half quarts of water, and one pint split peas

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