Split Pea Soup
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
230Calories
16 gProtein
41 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein16 g
Carbohydrates41 g
Fiber16 g
Sugars5.7 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium99 mg
Potassium707 mg
Calcium98 mg
Iron2.5 mg
Magnesium94 mg
Phosphorus193 mg
Zinc2.2 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K9.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate127 mcg
Choline64 mg
Caffeine0 mg
Water2499 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 33. The excerpt below is the record exactly as published.
Split Pea Soup 1 C. dried split peas — soak several hrs. Drain, add 21/2 qts. cold water
Cook this with the app: pantry check, scaling, and the assistant.