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Split Pea Soup
From The national course in home economics, 1917
Serves 6
Serve with pieces of bread fried crisp in butter.
Presented as published in 1917. 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
109Calories
6 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein6.3 g
Carbohydrates21 g
Fiber7 g
Sugars5.8 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium31 mg
Potassium442 mg
Calcium46 mg
Iron0.9 mg
Magnesium36 mg
Phosphorus92 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate75 mcg
Choline24 mg
Caffeine0 mg
Water442 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 298. The excerpt below is the record exactly as published.
SPLIT PEA SOUP. . Boil a pint of split peas in two quarts of water until quite tender, then add two turnips, one carrot, a stick of celery and some potatoes, all cut in pieces. When tender pulp it through a sieve. Cut a large onion in slices and fry it in butter and flour
Cook this with the app: pantry check, scaling, and the assistant.