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Split Pea Soup
From The Rural cook book, 1907
Serves 8
Presented as published in 1907. 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
58Calories
4 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein4.1 g
Carbohydrates10 g
Fiber4.1 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium307 mg
Potassium177 mg
Calcium18 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus48 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate32 mcg
Choline16 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 5. The excerpt below is the record exactly as published.
Split Pea Soup. — Wash a pint of split peas and cover with tepid water, adding a pinch of soda, and let remain over night to swell. In the morning put them in a kettle with three quarts of cold water, adding half a pound of lean salt pork cut into slices, also a teaspoonful of salt and a little pepper
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