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Split Pea Soup
From The century cook book, 1894
Serves 8
Presented as published in 1894. 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
321Calories
22 gProtein
43 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories321 kcal
Protein22 g
Carbohydrates43 g
Fiber9.9 g
Sugars12 g
Total Fat6.4 g
Saturated Fat1.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Cholesterol16 mg
Sodium717 mg
Potassium972 mg
Calcium44 mg
Iron2.6 mg
Magnesium66 mg
Phosphorus256 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A67 mcg
Vitamin E0.2 mg
Vitamin K7.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.8 mg
Folate102 mcg
Choline85 mg
Caffeine0 mg
Water777 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 10. The excerpt below is the record exactly as published.
Split Pea Soup. Wash two pounds of split peas, put in sauce- pan with two quarts of water and boil for one hour. Drain off the water and add four quarts of good strong stock, a ham bone, and an onion and a carrot
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