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Split Pea Soup - Dried

Name: Split Pea Soup - Dried
Yield: 10 servings
Ingredients: one gallon of water; one quart of split pease; one pound of salt pork; one-half pound beef; a small head of celery; a little parsley

From Temperance cook book, 1887

Serves 10

Presented as published in 1887. 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

496Calories

13 gProtein

17 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories496 kcal

Protein13 g

Carbohydrates17 g

Fiber6.6 g

Sugars2.3 g

Total Fat42 g

Saturated Fat15 g

Monounsaturated Fat20 g

Polyunsaturated Fat4.9 g

Omega-30 g

Cholesterol41 mg

Sodium38 mg

Potassium416 mg

Calcium32 mg

Iron1.7 mg

Magnesium39 mg

Phosphorus144 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1.4 mcg

Vitamin C3.7 mg

Vitamin A13 mcg

Vitamin E0.1 mg

Vitamin K45 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.4 mg

Folate56 mcg

Choline47 mg

Caffeine0 mg

Water458 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 7. The excerpt below is the record exactly as published.

SPLIT PEA SOUP — Dried. One gallon of water, one quart of split pease soaked over night, one pound of salt pork, cut into bits an inch square, one-half 14 SOUPS. pound beef. Put over the fire, and boil slowly for two Lours, or until the quantity of liquor does not exceed two quarts. Pour in- to a colander, and press the pease through it with a wooden or silver spoon. Return the soup to the pot, adding- a small head of celery, chopped up, a little parsley

Cook this with the app: pantry check, scaling, and the assistant.