Split Pea Soup
From A second Dudley book of cookery and other recipes, 1914
Fried croutons can be served with the soup if liked.
Presented as published in 1914. 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
363Calories
20 gProtein
71 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories363 kcal
Protein20 g
Carbohydrates71 g
Fiber23 g
Sugars21 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium107 mg
Potassium1549 mg
Calcium142 mg
Iron3.1 mg
Magnesium110 mg
Phosphorus305 mg
Zinc2.6 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A509 mcg
Vitamin E0.5 mg
Vitamin K51 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate242 mcg
Choline79 mg
Caffeine0 mg
Water471 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 6. The excerpt below is the record exactly as published.
SPLIT PEA SOUP AN EXCELLENT RECIPE A CCORDING to quantity required, so you vary the amount of split peas. If you have stock at hand, use that ; if not, water will do, but of course the stock improves the soup. Put the split peas on in cold water, throw in onions, carrots, turnips, celery and parsley — small quantity, as too much will spoil it — also green mint if obtain- able, if not dried mint will do. Add a ham bone or ham trimmings, or bacon, or a little salt pork. Let all gently boil for about three hours, or until the peas are soft ; pass through a tammy and season with a little curry powder, pepper, salt, sugar and a very little vinegar
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