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Split Pea Soup with Salt Pork
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
77Calories
5 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein5.4 g
Carbohydrates14 g
Fiber5.4 g
Sugars1.9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium409 mg
Potassium236 mg
Calcium24 mg
Iron0.8 mg
Magnesium28 mg
Phosphorus64 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate42 mcg
Choline21 mg
Caffeine0 mg
Water518 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 54. The excerpt below is the record exactly as published.
SPLIT PEA SOUP WITH SALT PORK. Wash a pint of split peas and cover with tepid water, adding: a pinch of soda; 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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