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Tomato and Green Pea Soup
From Cooking for profit, 1886
Serves 1
This soup is best when the peas are fresh and green.
Presented as published in 1886. 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
246Calories
16 gProtein
44 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories246 kcal
Protein16 g
Carbohydrates44 g
Fiber17 g
Sugars18 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium18 mg
Potassium850 mg
Calcium79 mg
Iron4.4 mg
Magnesium102 mg
Phosphorus328 mg
Zinc3.7 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C124 mg
Vitamin A135 mcg
Vitamin E0.7 mg
Vitamin K77 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate198 mcg
Choline86 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 152. The excerpt below is the record exactly as published.
Tomato and Green Pea Soup. One of the best looking soups when the pease are green and the soup is rich colored. This day it was the soup of necessity rather than choice for in truth we had a half can of tomatoes (8 cents) and nothing else for soup unless the late and neglected garden would yield some trifles. Found a few green pease, not enough to use as a vegetable, but about two cupfuls do cents) are plenty in soup, also some carrots and onions as thick as straws. Where there are no herbs, or cloves, or parsely a very small quantity of the feathery green carrot leaves may be used with advantage, minced and dropped in the soup just before serving. Made tomato soup as directed at No. 166, and let the green pease cook in it about one-halt hour. Made four quarts and used one-half can tomatoes. Little burnt sugar to improve the color.
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Cook this with the app: pantry check, scaling, and the assistant.