Split Pea Soup
From Every-day dishes and every-day work, 1897
May be flavored with a little celery or onion.
Presented as published in 1897. 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
1300Calories
39 gProtein
272 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories1300 kcal
Protein39 g
Carbohydrates272 g
Fiber32 g
Sugars7.1 g
Total Fat7.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3 g
Cholesterol0 mg
Sodium3226 mg
Potassium1097 mg
Calcium937 mg
Iron98 mg
Magnesium157 mg
Phosphorus398 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K9.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)2 mg
Niacin (B3)26 mg
Folate519 mcg
Choline101 mg
Caffeine0 mg
Water1289 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 60. The excerpt below is the record exactly as published.
Split Pea Soup. — For each quart of soup desired, simmer a cupful of split peas very slowly in three pints of boiling water for six hours, or until thoroughly dissolved. When done, rub through a colander, add salt, reheat, and when boiling, stir into it two teaspoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.