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Split Pea Soup No. 1
From Original White House Cookbook, 1887
Serves 6
If not rich enough, add a small piece of butter.
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
237Calories
11 gProtein
17 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories237 kcal
Protein11 g
Carbohydrates17 g
Fiber6.5 g
Sugars2 g
Total Fat14 g
Saturated Fat4.9 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol25 mg
Sodium700 mg
Potassium385 mg
Calcium47 mg
Iron1.4 mg
Magnesium41 mg
Phosphorus135 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C0.3 mg
Vitamin A5.3 mcg
Vitamin E0.2 mg
Vitamin K10 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate43 mcg
Choline40 mg
Caffeine0 mg
Water542 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 15. The excerpt below is the record exactly as published.
SPLIT PEA SOUP. No. 1. Wash well a pint of split peas and cover them well with cold water, adding a third of a teaspoonful of soda; let them remain in it over night to swell. In the morning put them in a kettle with a close fit- ting cover. Pour over them three quarts of cold water, adding half a pound of lean ham or bacon cut into slices or pieces ; also a tea- spoonful of salt and a little pepper, and some celery chopped fine
Cook this with the app: pantry check, scaling, and the assistant.