Zuppa di Piselli (Pea Soup)

Name: Zuppa di Piselli (Pea Soup)
Ingredients: 2 tablespns. oil or butter; 2 ounces ham, fat and lean; X small carrot; Stalk of celery; I small onion; Bay leaf; Sprig of parsley; Salt, pepper; I pint peas : fresh peas, canned peas, or dried peas soaked over night

From Foods of the foreign-born in relation to health, 1922

Serve with grated cheese on the side.

Presented as published in 1922. 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

605Calories

31 gProtein

63 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories605 kcal

Protein31 g

Carbohydrates63 g

Fiber21 g

Sugars26 g

Total Fat27 g

Saturated Fat15 g

Monounsaturated Fat8 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol88 mg

Sodium967 mg

Potassium1453 mg

Calcium159 mg

Iron5.3 mg

Magnesium134 mg

Phosphorus526 mg

Zinc5.2 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D0.4 mcg

Vitamin C133 mg

Vitamin A806 mcg

Vitamin E1.6 mg

Vitamin K115 mcg

Vitamin B61.1 mg

Vitamin B120.5 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.8 mg

Folate235 mcg

Choline150 mg

Caffeine0 mg

Water498 g

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 15. The excerpt below is the record exactly as published.

Zuppa di Piselli (Pea Soup) 2 tablespns. oil or butter 2 ounces ham, fat and substitute lean X small carrot Stalk of celery I small onion Bay leaf Sprig of parsley Salt, pepper I pint peas : fresh peas, canned peas, or dried peas soaked over night

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